Rusty's Gazpacho

== Description ==
* Serves 2 or 3
== Ingredients ==
* ¾ pound tomatoes, peeled seeded and diced
* green onions, sliced
* 1 medium cucumber, peeled, seeded and diced
* 1 large green bell pepper (or poblano), seeded and diced
* ¾ pound tomatoes, peeled seeded and diced
* 2 cups tomato juice or V-8
* ½ teaspoon Worcestershire sauce
* 1 dash Tabasco sauce
* 2 tablespoons extra virgin olive oil
* 1 large clove garlic, pressed
* 1 teaspoon fresh chopped cilantro, no stems
* 1 teaspoon fresh chopped parsley, no stems
* salt, to taste
* freshly ground black pepper, to taste
== Directions ==
# In a blender/food processor, puree ¾ pound tomatoes with tomato juice/V-8, Worcestershire sauce, tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
# Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
# Combine ¾ pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl.
# Prepare these vegetables about 3 hours before serving and refrigerate.
# Ladle soup into individual bowls.
# Float vegetables on top of the soup. 
Category:Southwestern Soups
Category:Cucumber Recipes
Category:Tomato Recipes
Category:Green onion Recipes
Category:Green bell pepper Recipes
Category:V-8 juice Recipes
Category:Tomato juice Recipes
Category:Recipes that need photos