Gazpacho Gazpacho Advocate staff photo by CATHERINE THRELKELD -- Garnish individual servings of gazpacho with lemon or lime slices and serve with breadsticks. Corinne Cook Aug. 07, 2013 Comments ADVOCATE TESTED RECIPE Gazpacho Serves 6 to 8. Recipe is by Corinne Cook. 1 rib celery, coarsely chopped 1 medium cucumber, peeled and coarsely chopped ½ bell pepper, coarsely chopped 3 green onions, chopped ¼ medium red onion About 2 tsps. fresh parsley 1 clove garlic, quartered 2½ cups tomato juice 3 tbls. red wine vinegar 3 tbls. olive oil Salt to taste ¼ tsp. freshly ground black pepper ½ tsp. Worcestershire sauce Croutons or long bread sticks, optional 1. In food processor add celery, cucumber, bell pepper, green onions, red onion, parsley and garlic. Process with on-and-off motion until finely chopped. 2. Add tomato juice, vinegar, olive oil, salt, pepper and Worcestershire. Process to blend well. 3. Transfer to clean, covered glass container and refrigerate 3 or 4 hours or until thoroughly chilled. This soup should be served very cold. 4. Serve with toasted croutons or long breadsticks.