Nancy s Boiled Gazpacho

3 cups tomato juice

2 beef bouillon cubes

1 large tomato, chopped

½ cup chopped cucumber

¼ cup chopped green bell pepper

6 tablespoons chopped onion

1 tablespoon chopped celery

¼ cup red wine vinegar

2 tablespoons vegetable oil

1 ½ teaspoons Worcestershire sauce

1 dash hot pepper sauce (such as Tabasco®)

Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.