Joyce's Gazpacho Soup

This recipe comes from a very dear long time friend and is the best gazpacho soup I have ever had the pleasure to enjoy with just the right amount of Tabasco sauce added for my family's taste. I hope you might enjoy it too. Prep time is approximate. Chill time is cook time. If you double the recipe, don't double the Tabasco unless you like it really hot!

• Ready In: 3 hrs 20 mins
• Serves: 8-10
• Yields: 1/2 gallon

Ingredients

• 1  garlic clove
• 2  teaspoons salt
• 1⁄3 cup mushroom, sliced
• 3  tablespoons  oil
• 1  cup onion, chopped
• 2  cups tomatoes, chopped
• 1 1⁄4 cups bell peppers, chopped
• 1  cup celery, chopped
• 1  cup cucumber, peeled and chopped
• 2  teaspoons chives, chopped
• 1  tablespoon parsley, chopped
• 1  teaspoon black pepper
• 1⁄2 teaspoon Tabasco sauce
• 1  teaspoon Worcestershire sauce
• 1⁄2 cup tarragon vinegar
• 3  cups tomato juice

Directions

1. Crush garlic on 1 teaspoons salt.
2. Sauté mushrooms in oil.
3. Combine all ingredients in a stainless steel or glass bowl.
4. Cover and chill at least 3 hours.