Nancy's Boiled Gazpacho

Ingredients

• 3 cups tomato juice
• 2 beefs bouillon cubes
• 1 large tomato , chopped
• 0.5 cups chopped cucumber
• 6 tablespoons chopped onion
• 0.25 cups chopped green bell pepper
• 0.25 cups red wine vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon chopped celery
• 1.5 teaspoons Worcestershire sauce
• 1 dash hot pepper sauce , such as Tabasco

Instructions

1. 1

   Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.