Gazpacho

Submitted by Kay Schaumann

5 large tomatoes, peeled and chopped
2 green peppers, chopped
2 cups celery, chopped
1 cup green onions, chopped
6 cups tomato sauce
3 avocados, chopped
10 tablespoons terragon wine vinegar
6 tablespoons olive oil
3 teaspoons salt
2 teaspoons black pepper
2 cloves garlic, minced
2 teaspoons Worchestershire sauce
4 teaspoons fresh parsley

Be sure all vegetables are very finely chopped.  A small amount at a time, combine all ingredients in a blender and blend until smooth.  Add to the blended mixture parsley, chives, salt, pepper, garlic, Worchestershire sauce, terragon wine venagar and olive oil.  Chill for 24 hours.  Garnish with additional chopped green peppers, chopped celery and croutons.

Serves 12