Mel's Warm 'n Chunky Gazpacho

I always see all these recipes for Gazpacho and they always look so good, except for one factor, they're cold. So I decided to make a Gazpacho-like soup that was warm. Also I'm not a fan of puree'd soup, so I kept it chunky. It turned out quite good. This recipe is for 2, so double if you want more.

ingredients:

• 3 Tomatos, chopped and seeded
• 1/2 red bell pepper, chopped
• 1 stalk celery, diced
• 2 golden potatoes, chopped
• 1/2 tbsp dill, diced
• 1 clove of garlic
• 1 zucchini (diced)- I used the mini zucchini's from Trader Joes and just had them as little round slices
• 1/4 of a sweet onion, diced
• 1 green chile pepper diced (select the kind and amount depending on the heat you want, I used one from our garden and they are very mild)
• 1.5 cups of tomato juice
• 3/4 cup of vegetable broth
• 1 tbsp olive oil
• 1/8 cup red wine vinegar
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar

directions:

In a pot saute onions and and celery in oil for about 4 minutes then add the garlic and potatoes for another minute or so. Next add the broth, dill, salt and sugar. Bring it to a boil then lower the heat down to a simmer and partially cover for 10 minutes. Then add the tomato juice, Worcestershire sauce, and red wine vinegar, continue to simmer for another 5 minutes or so. Then add the zucchini and bell pepper for another 5 minutes. Lastly add the tomatos for an additional 5 minutes. Salt and pepper as need. You can also add hot sauce if you like some heat. Serve with toasted bread.