Gazpacho

Ingredients:

2 cups chopped fresh or canned plum tomatoes
1 cup chopped cucumber
1/2 cup finely chopped red onion
1/3 cup olive oil (or less, optional)
Juice of 3 lemons
2 cups veggie broth
1/4 cup red wine vinegar
1/4 cup finely minced parsley
2 tablespoons Worcestershire
Pepper, coarsely ground
2 cloves garlic, finely chopped
Salt
1 46-ounce can tomato juice (unless you used canned tomatoes)
some hot sauce, to taste

Preparation:

Chop all in a food processor and combine in a bowl. Chill for at least 4 hours. If you have an emulsion blender, you can juice it in the bowl after it's chilled or leave chunky. Totally up to you.