Gazpacho

(Shared recipe submitted by Florence McMenamin.)

Florence writes: "Here is a recipe that uses all those luscious late summer tomatoes and vegetables that are so abundant about this time, especially if you have your own garden. I do not grow my own but, living in New Jersey, 'The Garden State', we still have many farm markets available. I have been using this recipe for Gazpacho (cold tomato-vegetable soup) for many years. It always is a hit at any gathering I bring it to. This recipe can be doubled very easily."

Ingredients

• 1 cup finely chopped tomatoes
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1/2 cup chopped cucumber
• 1/4 cup chopped onions
• 2 teaspoons parsley
• 1 teaspoon chives
• 3 tablespoons wine vinegar
• 2 tablespoons oil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 2 cups tomato juice
• 1 clove garlic minced fine
• Dash of hot sauce

Combine all ingredients in a large bowl and refrigerate for at least two hours. The longer it refrigerates, the better it tastes.

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.