Tangy Gazpacho Soup

Ingredients

4 medium-size ripe tomatoes, peeled, seeded and chopped
1 cup finely chopped yellow or sweet onions
1 cup finely chopped green bell peppers
1 cup finely chopped celery
One-half cup finely peeled, seeded and chopped cucumbers
One-half cup finely chopped green onions (scallions)
One-fourth cup finely chopped fresh parsley leaves
One-fourth cup finely chopped fresh basil leaves
1 quart tomato juice (or you can use Tabasco Brand Bloody Mary Mix)
2 tablespoons apple cider vinegar
3 tablespoons virgin olive oil
2 tablespoons Worcestershire sauce
Salt and freshly ground black pepper to taste
Hot sauce to taste

Instructions

Combine all of the ingredients in a large container and mix well. Cover and chill for at least 4 hours before serving. It will keep up to 3 days.

Makes about 10 servings