"Often we serve this chilled salad soup as a first course for company. It may surprise you, considering all the raw vegetables in it, that the "gazpacho" will keep three or fours days in the refrigerator. And equally amazing, in my opinion, is my son's preference for this soup over milk toast or chicken soup when he is ill."
1 small clove garlic, minced
1 tbsp. sugar
1 1/2 tsp. salt
1 46-oz can tomato juice
1/4 cup salad oil (I used extra light olive oil)
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
3 tomatoes, finely diced
1 cucumber, peeled and diced
1 green pepper, finely diced
1 cup shredded carrots
1 cup thinly sliced celery
1/4 cup thinly sliced green onion
Combine garlic with sugar, salt, tomato juice, oil, lemon juice and Worcestershire sauce in large bowl of electric mixer. Mix until blended. Add vegetables, cover and store in refrigerator. Serve in chilled dishes. Makes about 10 servings.