Soup - Gazpacho

Serves 12. Serve chilled.
Keeps up to 2 weeks in the refridgerator.

Ingredients

1 cup tomato, finely chopped
1/2 cup green pepper, finely chopped
1/2 cup sweet red pepper, finely chopped
1/2 cup celery, finely chopped
1/2 cup cucumber, finely chopped
1/4 cup onion, finely chopped
1/2 cup zucchini, finely chopped
1/2 cup summer squash, finely chopped
2 Tablespoons parsley flakes
2 Tablespoons minced garlic
3 Tablespoons white wine vinegar
2 Tablespoons olive oil
1 teaspoon sea salt
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
2 cups V-8 juice

Directions

Use a food processor or blender to chop the ingredients before mixing. Combine all ingredients in large bowl and mix well. Cover and chill at least 4 hours. Top with croutons before serving.

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