Gazpacho

Gazpacho

2 tomatoes, chopped and seeded
1 (48 ounce) can tomato juice
1 (10 ounce) can Rotel tomatoes and chilies, diced
2 medium bell peppers, seeded and chopped
½ cucumber, peeled, seeded and chopped
1 teaspoon chopped garlic
1 ½ teaspoons salt
½ teaspoon dried oregano
2 dashes Worcestershire sauce
1 ½ tablespoons corn oil
1 ½ tablespoons red wine vinegar
2 tablespoons lemon juice
Alfalpha sprouts, for garnish

Mix all ingredients together and refrigerate several hours to marry ingredients. Taste for seasoning and adjust. Garnish with spouts.

Note: It is usually the salt I need to add to this after it has chilled. Also, this is very low cal and perfect chilled to iciness and eaten in the summer