Cut-Up Soup (Gazpacho)

Yield: 2 quarts

Ingredients

• 3 to 4 very ripe tomatoes, finely diced
• 2 cucumbers, finely diced
• 2 ribs celery, finely diced
• 3 scallions, finely diced
• 3 to 4 cloves garlic, mashed
• 1 (64 ounce) can vegetable juice
• 1/2 teaspoon hot pepper sauce
• Salt and pepper, to taste

Instructions

1. Mix all diced or processed vegetables in a large mixing bowl.
2. Stir in the remaining ingredients.

Notes

This keeps in the refrigerator for several days.

For an alternative taste, add up to 1 cup frozen or canned whole-kernel corn, drained, and 1 to 2 tablespoons chopped green chiles.