Emily’s Gazpacho

4 medium tomatoes, seeded and chopped

1 small cucumber, seeded and chopped

1 jalapeno pepper, seeded and chopped

½ green bell pepper, chopped

½ red bell pepper, chopped

½ small red onion, chopped

½ tsp garlic powder or 1 clove fresh minced garlic

3 T flat leaf parsley, chopped

3 T fresh basil, chopped

2 cups tomato juice

2 teaspoons beef bouillon granules

½ tsp salt

¼ tsp ground pepper

2 T Worcestershire sauce

1 T vinegar

6 dashes Tabasco

In a food processor, puree tomatoes, cucumber, peppers, garlic, parsley, and basil about 30-60 seconds.

Add the rest of the ingredients. Pulse a few times to mix well.

Pour into a covered container, preferably glass, and chill several hours.

Serve with a dollop of sour cream on top. Stir it in and enjoy!

Makes 4 servings.