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Gazpacho (fresh vegetable soup)

1 can (10 3/4 oz) of tomato soup
1 1/2 cups tomato juice
1 1/4 cups water
1/2 to 1 cup diced cucumber
1/2 to 1 cup diced tomatoes
1/2 cup diced bell pepper
1/2 cup diced onion
1 Tbs Italian dressing
2 Tbs olive oil
2 Tbs red wine vinegar
1 Tbs lemon or lime juice
1 clove minced garlic (or more)
1/4 tsp each- salt and pepper
1/4 tsp garlic salt
1 dash Tabasco
1 dash Worcestershire Sauce

Combine all ingredients and mix well. Best if chilled at least 6 hours. Garnish with cucumber slices on top. Keeps well in fridge.

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