Chunky Gazpacho

Ingredients:

• 46 ounces Can tomato juice
• 1 Clove garlic -- pressed
• 1 tablespoon Sugar -- heaping
• 1 teaspoon Salt
• 1 teaspoon Seasoned salt
• 1/4 cup Olive oil
• 3 tablespoons Lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon Liquid hot sauce
• 1 Cucumber -- peeled and diced
• 1 Green pepper -- diced
• 2 Carrots -- diced
• 3 Celery stalks -- diced
• 3 To 4 green onions -- diced
• 3 Tomatoes -- diced

Preparation:

• In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned salt, olive oil, lemon juice, worcestershire sauce, and hot sauce.
• Mix until oil and seasonings are dissolved.
• Pour into a large refrigerator pitcher.
• Stir chunky vegetables into juice mixture and add diced fresh tomatoes.
• Chill overnight or 4 hours.
• Serve cold with seasoned croutons on top.