Instructions:

Rusty's Gazpacho

3/4 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
3/4 pound tomatoes, peeled seeded and diced*
2 cups tomato juice or V8 **
1/2 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

In a blender/food processor, puree 3/4 pound tomatoes with tomato juice/V8, 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 3/4 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. Serves 2 or 3.

* I use Roma tomatoes when I can get them.
** I prefer V8 but have used both.