GAZPACHO SOUP (From Hudson's)

6 1/2 c. tomato juice
1 clove garlic, pressed
1 cucumber, seeded and diced fine
3 tomatoes, seeded and diced fine
1 1/2 c. sliced mushrooms
1 green bell pepper, diced fine
1 jar (5 oz.) pimientos, drained and chopped
1 medium yellow onion, diced fine
juice of 3 lemons
2 T. vegetable oil
1 1/2 T. sugar
1 1/2 t. red wine vinegar
1/2 t. salt
1/8 t. pepper
4 dashes hot pepper sauce
3 dashes Worcestershire sauce

Mix all ingredients in a large bowl and chill well before serving.
(yield 10 (1 cup) servings)

Note: you may puree 2 c. of the soup in a blender and return for a different texture.

Hudson's gazpacho soup recipe from our August 1998, Menu Minder publication.