Gazpacho soup

8 servings

Ingredients

QuantityIngredient
1smallCelery stalk
1bunchGreen onions
1Cucumber, unpeeled
3mediumsTomatoes
1largeGreen pepper
¼cupVegetable oil
¼cupWine vinegar
¼cupWorcestershire sauce
1tablespoonLemon juice
1tablespoonWhite horseradish
teaspoonPepper
1teaspoonSalt
1canTomato juice (46 oz)

Directions

Grate or chop vegetables fine by hand or use a food processor.Mix remaining ingredients thoroughly and combine with vegetables.

Refrigerate several hours or overnight. Serves 8.

Source: Suncoast Seasonings, by the Dunedin Youth Guild, Inc., Dunedin, FL; received in November Cookbook Swap from Sue Woodward/MM by DEEANNE