Gazpacho Soup

Serves 4 Prep 15

4 cups V-8 juice

½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon red wine vinegar

1 red bell pepper

4 stalks celery

1 English cucumber

½ red onion

Chop the red bell pepper, celery, English cucumber and red onion finely keeping them separate from each other. Take ½ of each vegetable and put into a mini food processor along with the V-8 juice.Blend well.Pour juice blend into a container. Add the teaspoons of eachof thevegetables to the juice blend. Add the Worcestershire sauce, salt and red wine vinegar. Stir. Chill before serving.

This is best made the day before serving.

Serving Suggestions: The soup is best if chilled overnight.

Optional: Use eight fresh seeded peeled tomatoes instead of V-8 juice.