Rusty's Gazpacho

Description

 * Serves 2 or 3

Ingredients

 * ¾ pound tomatoes, peeled seeded and diced
 * green onions, sliced
 * 1 medium cucumber, peeled, seeded and diced
 * 1 large green bell pepper (or poblano), seeded and diced
 * ¾ pound tomatoes, peeled seeded and diced
 * 2 cups tomato juice or V-8
 * ½ teaspoon Worcestershire sauce
 * 1 dash Tabasco sauce
 * 2 tablespoons extra virgin olive oil
 * 1 large clove garlic, pressed
 * 1 teaspoon fresh chopped cilantro, no stems
 * 1 teaspoon fresh chopped parsley, no stems
 * salt, to taste
 * freshly ground black pepper, to taste

Directions

 * 1) In a blender/food processor, puree ¾ pound tomatoes with tomato juice/V-8, Worcestershire sauce, tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
 * 2) Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
 * 3) Combine ¾ pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl.
 * 4) Prepare these vegetables about 3 hours before serving and refrigerate.
 * 5) Ladle soup into individual bowls.
 * 6) Float vegetables on top of the soup.