Gazpacho

I've had several requests for my gazpacho recipe, so here ya go!

Gazpacho

6 medium tomatoes, peeled, seeded and chopped
1/2 cup onions, chopped
1/2 cup green onions, chopped
4 celery ribs, chopped
2 cucumbers, peeled, seeded, and chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1/4 cup red wine vinegar
6 cups tomato juice
1 cup sliced black olives
Salt and pepper to taste
Hot pepper sauce to taste
Worcestershire sauce to taste
2 tablespoons chopped cilantro

1. In a blender, puree two-thirds of the tomatoes, onions, celery, cucumbers, and peppers.

2. Stir in the vinegar, tomato juice, olives, remaining chopped vegetables, and cilantro. Season the soup with salt, pepper, hot sauce, and Worcestershire sauce.

3. Chill the soup until ready to serve.

Serves 10.

Now, this makes literally a GALLON, so it would not be amiss to halve the recipe if you're not making it for a crowd. I just blend the whole thing (in batches), but do as it suggests if you prefer a chunkier soup, rather than a sort of thick beverage. I left off the green onion, because I'm sensitive to too much onion. Also I didn't peel the tomatoes, but I wished I had. I'm told it's quite easy, just drop in boiling water, take out, and the skins slip right off. So. Next time.

Enjoy!