This is a spicier, chunky version of Gazpacho — refreshing on a hot day.

8 ripe tomatoes, peeled and chopped
2 cucumbers, peeled, seeded and chopped
1 onion, chopped
5 green onions, sliced
2 cloves garlic, minced
1 teaspoon horseradish, or to taste
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 cup fresh basil leaves, chopped
1/4 cup Italian parsley, chopped
1 teaspoon Worcestershire sauce
Juice of 1 lemon
4 cups tomato juice
1/8 teaspoon hot pepper sauce, or to taste
Freshly ground black pepper

Mix all ingredients and refrigerate 4 hours, or overnight. Serve with additional ground pepper and hot pepper sauce to taste.

4-6 servings

Also see Gazpacho I