Chunky Fresh Gazpacho

Chunky Fresh Gazpacho
This is one of the easiest recipes you’ll find to create this refreshing summer classic. The addition of vinegar gives it a delicious, subtle tang.
Serves 8 to 10

2 c tomato juice or vegetable juice cocktail
1 c peeled, seeded, finely chopped tomatoes
2 c diced canned tomatoes, with their liquid
1 c finely chopped celery
1 c seeded and finely chopped cucumber
1⁄2 c finely chopped red bell pepper
1⁄2 c finely chopped Vidalia onion
1⁄4 c finely chopped fresh flat-leaf parsley
3 T red wine vinegar
2 T extra-virgin olive oil
3 large cloves garlic, minced
1 T chopped fresh oregano or 1 t dried
2 t sugar or Splenda sweetener
1 t salt
1 t Worcestershire sauce
1 t freshly ground black pepper
1⁄4 t cayenne pepper (optional)
10 sprigs fresh parsley, for garnish

Place all of the ingredients except the 10 parsley sprigs in a large stainless steel or glass bowl. Cover and chill 6 hours or overnight. Serve cold, garnished with sprigs of parsley.