1 cup peeled, finely chopped tomatoes
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1/2 cup finely chopped cucumbers
1/2 cup finely chopped onions
1 teaspoon snipped chives
2 teaspoons snipped parsley
2 - 3 TABLESPOONS tarragon wine vinegar
2 TABLESPOONS corn or olive oil ( I use 1 TABLESPOON of each)
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon Worcestershire sauce
3 cups tomato juice
1 small clove garlic minced
In a stainless steel or glass bowl combine all of the ingredients except the butter and cubed bread. Cover and chill at least 4 hours.
Serve in individual chilled bowls. Top the gazpacho with cubed bread that has been browned in melted butter.
Makes 8 to 10 servings.