1 1/2 c. fresh tomatoes
3 c. chopped celery
3/4 c. chopped green pepper
2 bay leaves
3 tbsp. chopped onion
1 1/2 tsp. salt
3 tsp. Worcestershire sauce
1 1/2 tsp. horseradish
3 dashes Tabasco sauce

In a pot, slowly cook tomatoes, celery, green pepper, bay leaf, and onion for 20 minutes. Put through a sieve. Add salt, Worcestershire sauce, Tabasco sauce, and horseradish. Chill for 3 hours. Serve with lemon wedges in chilled glasses. Yields: 8 to 9 cups.