Gourmet Gazpacho - cooking recipe

Ingredients

4 cups vegetable juice (V-8 preferred)
3 medium vine-ripened tomatoes, peeled, seeded and finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1 medium green pepper, seeded and finely chopped
1 medium yellow pepper, seeded and finely chopped
1/2 cup celery heart, finely chopped
1/3 cup green onion, both green and white parts
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce (may omit for vegetarians)
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
thin cucumber slices (to garnish)
snipped fresh dill (to garnish, no stems)

Preparation

Prepare all vegetables and place in a 3-quart NON-METAL container. Mix remaining ingredients, except for garnish, and pour over vegetables, stirring gently.
Cover and chill overnight. Garnish with cucumber and dill. Makes about 8 cups soup.