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. I also 
recommend using habaņero sauce instead of commercial Tabasco sauce, but that's 
personal preference.