Gazpacho

(WTNH) - Stephen Fries prepares a gazpacho.

1- 28 ounce can plum tomatoes, including the juice
1 small onion
½ cucumber, peeled
1 small green pepper
1 carrot
1 stalk celery
½ teaspoon minced garlic
¼ cup olive oil
2 teaspoons lemon juice
¼ cup red wine vinegar
Splash of Tabasco sauce (or to taste)
¼ cup bread crumbs
Salt and pepper to taste
Splash of Worcestershire sauce (optional)

Cut onion, cucumber, green pepper, carrot and celery into pieces. Place all ingredients in a blender and process until desired consistency. Place in non-metal storage container and refrigerate. Best if served the following day to allow flavors to combine. Makes 4-6 servings.