Mother Smith in the Kitchen: Gazpacho

Got some pals coming over for din-din tonight. Here's the soup portion of the meal: gazpacho. That tomato is from my garden. Picked a big cucumber for the gaz, as well. Rest of the stuff is commercial, I'm afraid, but it's damn good.

So, here's how you do it:

• In a Cuisinart (or similar chopper), shred about 2/3 cup each of celery, carrots, onions, cucumber, cilantro.
• Dice two tomatoes (or use diced, canned).
• Add all that together with a small can of tomato sauce, a quart of vegetable juice (I like spicy), 1/4 cup of worchester sauce and 1/4 cup of lime juice. You can add your own spicy heat, as you prefer, up to and including hot peppers that have been chopped.
• Stir, refrigerate. It's best presented (and one does not simply serve this stuff) a day later.