Gazpacho

3 c. tomato juice
1.5 c. tomatoes, chopped
1 c. cucmber, peeled and cut into bite-size pieces
1/4 each red, yellow, orange peppers, diced
4-5 green onions, diced
handful parsley
0.25 c. Heinz ketchup
0.25 c. cider vinegar
2 T. olive oil
dash worcestershire
dash tabasco
salt and pepper to taste
yogurt (optional) for garnish

Place tomato juice in blender. Add the onions, parsley, olive oil, vinegar, worcestershire, tabasco, and ketchup. Add half of the cucumbers, half of the peppers and half of the tomatoes. Blend until well combined but not completely pulverized. Remove from blender and add the remaining cucumber, peppers and tomatoes. Combine well. Salt to taste. Serve with a dollop of yogurt if desired.

Serving Size: approximately six one-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SPARKLIE-DAY.