Gazpacho, My Way

Ingredients

1 (46-ounce) can tomato juice
2 large ripe tomatoes, chopped
1 medium-size green bell pepper, chopped
2 ribs celery, chopped
1 medium-size sweet onion (such as a Vidalia or a Texas Sweet), chopped
3 tablespoon green onions, chopped
1 medium-size cucumber, peeled and seeded, chopped
1/2 teaspoon minced garlic
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh coriander leaves
One-half teaspoon salt (more or less to taste)
One-fourth teaspoon fresh ground black pepper (more or less to taste)
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
2 teaspoons Worcestershire sauce
One-fourth teaspoon hot sauce (more or less to taste)

Instructions

Combine all of the ingredients in a large bowl and stir to mix. If you wish to puree, do so in a food processor. (I prefer mine a little chunky.) Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator and it only gets better with time.

Makes about 8 servings