Vegan Chilled Gazpacho

1 kg. peeled fresh tomatoes

1 200 g. can peeled tomatoes, with juice

150 g. onion

350 g. red bell pepper

150 g. green celery stalks

2 cloves garlic, peeled

50 ml. extra virgin olive oil

10 ml. parsley

10 ml. Tabasco sauce

10 ml. Worchester sauce

juice of one lemon

salt and pepper

sugar to taste

Blend all ingredients well.

Strain through conical strainer, or if you prefer a thicker soup, do not strain.

Set aside in refrigerator and serve chilled.