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GAZPACHO SOUP 
6 lg. ripe tomatoes
4 lg. cukes
2 lg. green peppers
8 skillions
4 gloves of garlic
2 tsp. salt
2/3 c. olive oil
1/2 c. red wine vinegar
2 (18 oz.) tomato juice
1 c. water
4 tbsp. Worcestershire sauce
Pepper to taste

Blanch and peel tomatoes.

Chop fine: tomatoes, cukes, green peppers, skillions. Wash garlic add to vinegar and oil whisk together. Mix in vegetables add: tomato juice, water, Worcestershire sauce, salt and pepper.

Stir and chill overnight. Delicious on a hot afternoon.

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