Gazpacho

Directions

1. 1
   Peel, seed and chop tomatoes into 1/4-inch pieces.
2. 2
   Peel, seed and dice cucumbers likewise.
3. 3
   (The finer the dice the more elegant the results, the time is worth it.
4. 4
   Don't use a food processor.) Chop pepper and scallions very fine.
5. 5
   Dice garlic very fine.
6. 6
   Mash lightly and add to oil and vinegar.
7. 7
   Pour over the vegetables. Add tomato juice and beef broth.
8. 8
   Season with hot pepper sauce and Worcestershire sauce.
9. 9
   Chill overnight to allow flavors to blend. Serve cold.
10. 10
    Boiled, chilled shrimp may be added to serving bowls.