Gazpacho

8 – 12 ripe tomatoes, lightly chopped
1 purple onion
1 cucumber, peeled, seeded
1 sweet red bell pepper (or green) seeded
2 stalks celery
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
1T. tomato paste
Method
Use food processor and process in small batches: first herbs & garlic, add onion. Place in non-metal, non-reactive storage container, GLASS works! Then process cucumber, pepper, celery. Put into same glass bowl. Then process tomatoes 2 -3 at a time & paste. Stir to mix all together and add vinegar, oil, lemon, sugar, Tabasco, Worcestershire, salt &pepper. Cover and refrigerate overnight, allowing flavors to blend.