Gazpacho IV

4 cups tomatoes, seeded and diced

1 cup tomato juice

1 cup beef broth

3/4 cup chopped green bell pepper

3/4 cup chopped celery

3/4 cup chopped cucumber

1/3 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/3 teaspoon hot pepper sauce

1/2 teaspoon Worcestershire sauce

What You Need