South Beach Gazpacho

2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper

Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.