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4 lg. ripe tomatoes
2 1/2 cucumbers
1 lg. green pepper
10-12 scallions (2 bunches)
1-2 cloves garlic
1 tsp. salt
1/4 c. wine vinegar
1/3 c. olive oil
3 c. tomato juice
1 c. water (or clear broth)
1/4-1/2 tsp. hot pepper sauce
1/4-1/2 tsp. Worcestershire sauce
Freshly ground black pepper

Peel, seed and chop in 1/4 inch dice the tomatoes, and 2 of the cucumbers. Wash and trim pepper and scallions - chop or dice into 1/4 inch. Mash garlic and 1 teaspoon salt. Beat in vinegar and oil. Combine this dressing with the chopped vegetables and stir in the tomato juice. Add water (or broth) to the consistency your prefer. Season with a dash of hot pepper sauce, Worcestershire sauce, salt and pepper. Chill. Slice the 1/2 cucumber paper thin. Serve Gazpacho in chilled bowls, topped with cucumber slices and croutons. Serves 4- 6. Can be doubled easily.
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