6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
1 red onion, finely chopped (about 1 1/4 cups)
1 cucumber, peeled, seeded, chopped (about 1 cup)
1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced (about 1 teaspoon)
1/4 cup red wine vinegar
1/4 cup olive oil
1 Tbsp freshly squeezed lemon juice
2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
Salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce (omit for vegetarian option)
2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)