• 6 ripe tomatoes, peeled and chopped
• 1 red onion, finely chopped
• 1 cucumber, peeled, seeded, chopped
• 1 sweet red bell pepper (or green) seeded and chopped
• 2 stalks celery, chopped
• 1-2 Tbsp chopped fresh parsley
• 2 Tbsp chopped fresh chives
• 1 clove garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 Tbsp freshly squeezed lemon juice
• 2 teaspoons sugar
• Salt and fresh ground pepper to taste
• 6 or more drops of Tabasco sauce to taste
• 1 teaspoon Worcestershire sauce
• 4 cups tomato juice

Optional:

• Sliced almonds, toasted
• Coarsely dice all the veggies and mix together in a large, non-reactive bowl.
• Add seasonings to taste and chill - up to 8 hours.
• Serve in bowls that have been wet and then put in the freezer for about 10 minutes.

Makes 4 large servings with enough left over for 1 or 2 bowls.

NOTES:

I use 1 green bell and 1 red bell pepper, 3 stalks celery, scallions instead of chives, (easier to come by), 3 cloves garlic, 1/2 lime squeezed in lime juicer, and Trader Joe's Garden Patch vegetable juice instead of plain tomato juice. Recommend using habañero sauce instead of commercial Tabasco sauce, but that's personal preference.