1 c. finely chopped peeled tomato
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/2 c. finely chopped cucumber
1/4 c. finely chopped onion
2 tsp. snipped parsley
1 tsp. snipped chives
1 clove garlic, minced
2 tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Worcestershire sauce
2 c. tomato juice

Combine all ingredients in stainless steel or glass bowl. Cover and chill at least 4 hours. Serve in chilled cups. Sprinkle with croutons. Makes 6-8 servings.

This is my favorite recipe for Gazpacho. It is a lot of work chopped but is worth the effort. It is even better the second day.