FOSTER’S Restaurant

1 zucchini cut into 4 pieces lengthwise and remove seeds
1 yellow squash cut into 4 pieces lengthwise and remove seeds
1 red pepper
1 cucumber peeled and de-seeded cut into 2 pieces lengthwise and remove seeds
2 tomatoes
1 small red onion
2 quarts tomato juice
2 T Worcestershire sauce
2 T balsamic vinegar
1 T lemon juice
1 t Tabasco sauce
1 t chopped garlic
½ cup chopped cilantro
¼ cup horseradish
Salt & pepper to taste

Cut all the vegetables into pieces approximately 1 inch in size. Place in a food processor and pulse chop into pieces about the size of a pencil eraser. Put all the vegetables in a large bowl and mix in the tomato juice and all of the other ingredients. Mix until everything is incorporated. Taste to see if it needs salt and pepper. Place in bowls and enjoy. A small dollop of sour cream is a nice garnish as is chopped scallions or tangerine poached shrimp, lobster meat or crab meat.