Gazpacho

4 large ripe tomatoes
3 medium cucumbers
1 large green pepper
5-6 scallions
1-2 cloves garlic
1 tsp. salt
1/4 C. red wine vinegar
1/3 C. olive oil
3 C. tomato juice
hot sauce to taste
vegan Worcestshire sauce to taste
freshly ground pepper to taste
plain croutons

Peel, seed, and chop cucumbers, then slice them into 1/4" slices. Dice the tomatoes. Wash and trim the peppers and scallions and dice them both. Using a mortar and pestle, mash the garlic with the salt. Beat in the vinegar and oil. Combine this dressing with the chopped vegetables and stir in the tomato juice. Season with hot sauce, Worcestshire sauce, salt, and pepper. Chill. Top with croutons and serve.