Recipe for cooking cut-up soup

Soups for Salads :: Vegetable Soups

Cut-Up Soup (Gazpacho)

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 oz.) can vegetable juice
1/2 tsp. hot pepper sauce
Salt and pepper, to taste

Mix all diced or processed vegetables in a lrg. mixing bowl. Stir in the rest of the ingredients. Keeps in the refrigerator for several days.

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

Makes approximately 2 qt..