Gazpacho IV

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 cup beef broth 
• 0.8 cup celery chopped
• 0.8 cup cucumber chopped
• 1 teaspoon basil dried
• 1 teaspoon parsley dried
• 2 cloves garlic minced
• 0.8 cup bell pepper green chopped
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper black
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 0.3 cup onion chopped
• 0.3 teaspoon pepper sauce hot
• 1 teaspoon salt 
• 1 cup sacremento tomato juice 
• 4 cups tomatoes diced seeded
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl

Directions

1. In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.