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Gazpacho

 2 chopped tomatoes (I used purple heirloom cherry tomatoes)
 1 chopped green pepper
 1 chopped red pepper
 4 chopped celery stalks, with leaves
 ½ of a English cucumber, chopped
 1 cup chopped onion (I used red onion)
 ½ cup chopped green onion (only the green part)
 3 minced garlic cloves
 ½ of a sprig of cilantro, chopped
 2 tbsp parsley
 3 tbsp red wine vinegar
 2 tbsp olive oil
 1 tsp Worcestershire
 1 tsp tabasco
 2 cups tomato juice
 pepper
1

Place all chopped vegetables in large bowl. Wisk together vinegar, oil, worcestershire, tabasco, pepper and tomato juice and pour over vegetables. Let sit overnight in fridge and adjust seasoning in morning.

2

I like to add additional Worcestershire and tabasco for a bit more spice.

Chef's note: I DON'T measure, so the amount are the original amounts, I altered, as using 1/2 a cucumber, just doesn't work for me, I used the whole one!
Oh, and yeah I served it with our California Grilled Chicken Sandwich. YUMMY!