Gazpacho

1 1/2 cups tomato juice
1 beef bouillon cube
1 tomato, chopped
1/4 cup chopped unpared cucumber
2 tbsp. chopped green pepper
2 tbsp. chopped onion
2 tbsp. wine vinegar
1 tbsp. salad oil
1/2 tsp. salt
1/2 tsp. worcestershire sauce
3 drops red pepper sauce
5 servings (1/2 cup each)
Heat tomato juice to boiling.
Add bouillon cube; stir until dissolved.
Stir in remaining ingredients.
Chill several hours.