Gazpacho

Ingredients:

1 1/2 cups tomato juice

1 beef bouillon cube

1 tomato, dice small

1/4 Cup cucumber, dice small

2 Tbsp green pepper, dice small

2 Tbsp onion, dice small

2 Tbsp red wine vinegar

1 Tbsp vegetable oil

1/2 tsp worcestershire sauce

1/4 tsp red pepper sauce

1/2 tsp salt

Directions:

Dice all your vegetables into very small cubes. Put tomato juice in saucepot and bring to a simmer. Add the bouillon cube, and stir until dissolved. Add the remaining ingredients and toss to coat. Refrigerate at least three hours.