Rusty's Gazpacho

Ingredients

 * 1) 3/4 pound tomatoes, peeled seeded and diced*
 * 2) Green onions, sliced
 * 3) 1 medium cucumber, peeled, seeded and diced
 * 4) 1 large green bell pepper (or poblano), seeded and diced
 * 5) 3/4 pound tomatoes, peeled seeded and diced*
 * 6) 2 cups tomato juice or V8 **
 * 7) 1/2 teaspoon Worcestershire sauce
 * 8) 1 dash Tabasco sauce
 * 9) 2 tablespoons extra virgin olive oil
 * 10) 1 large clove garlic, pressed
 * 11) 1 teaspoon fresh chopped cilantro, no stems
 * 12) 1 teaspoon fresh chopped parsley, no stems
 * 13) Salt, to taste
 * 14) Freshly ground black pepper, to taste

Directions
In a blender/food processor, puree 3/4 pound tomatoes with tomato juice/V8, Worcestershire sauce, Tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper. Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).

Combine 3/4 pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl. Prepare these vegetables about 3 hours before serving and refrigerate.

Ladle soup into individual bowls. Float vegetables on top of the soup. Serves 2 or 3.