BLENDER GAZPACHO

2 c. tomato juice
1 can stewed tomatoes
1/2 c. chopped green pepper
1/2 c. chopped celery
1/2 c. chopped cucumber
1 c. chopped onion
2 tbsp. parsley
1 clove garlic
2 to 3 tbsp. red wine vinegar
2 tbsp. olive oil
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. pepper
1/4 tsp. white pepper

Throw everything in blender.
Blend until desired consistency.
Refrigerate several hours before serving.