Vegan Chilled Gazpacho | Cruise Scoop

Ingredients

• 1 kg. peeled fresh tomatoes
• 1 200 g. can peeled tomatoes, with juice
• 150 g. onion
• 350 g. red bell pepper
• 150 g. green celery stalks
• 2 cloves garlic, peeled
• 50 ml. extra virgin olive oil
• 10 ml. parsley
• 10 ml. Tabasco sauce
• 10 ml. Worchester sauce
• juice of one lemon
• salt and pepper
• sugar to taste