Donna's Gazpacho

Donna's Gazpacho
from the kitchen of Donna Farnsworth Crisp, my sister-in-law

1 can (28 ounce) of Hunts diced tomatoes
2 vine-ripe tomatoes, chopped
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/4 cup finely chopped onion
2-3 chopped green onions
2 tsp chopped parsley
1 tsp snipped chives
3 small garlic cloves, minced
2-3 Tablespoons Wine Vinegar
2 Tbsp Olive Oil
2 tsp salt--- I use more
1/2 tsp pepper
1/2 tsp Worcestershire Sauce
2 cups tomato or V-8 Juice
1 Tbsp (or more) fresh dill

Mix all ingredients, cover and chill thoroughly.

Makes 8 to 10 servings

Note: I use 46 oz can of V-8 juice and double everything else. This stays really well in refrigerator-- for up to a week or longer