Gazpacho

Ingredients:

2 1/2 cups low sodium vegetable juice
1 cup fresh tomatoes, peeled, seeded, and finely chopped
1/2 cup celery, finely chopped
1/2 cup cucumber, finely chopped
1/2 cup green pepper, finely chopped
1 large clove garlic, pressed or minced
2 tsp flat-leaf parsley, finely chopped
3 TBS red wine vinegar
2 TBS extra-virgin olive oil
1/2 tsp Worcestershire sauce
Salt and freshly ground black pepper to taste
Croutons made with whole wheat bread (optional)

Combine all of the ingredients in a large glass bowl, cover, and refrigerate overnight. Season to taste before serving and, if desired, garnish with croutons. 6 servings.