Chilled Gazpacho soup
A refreshing cold, uncooked soup originally from southern Spain.  It is chock full of colorful veggies and vitamins
and it actually tastes better when made the day before.
(Serves 8)  

                                                                                                                          

Ingredients:       
 2 1/2 pounds vine-ripened or canned tomatoes, chopped
1 medium green bell pepper, chopped
2 ribs celery (taken from the inside), chopped
1 small red onion, chopped
1 medium cucumber, peeled, seeded, and chopped
1 large garlic clove, minced or finely grated 
2 tablespoons red-wine vinegar, or to taste
2 tablespoons olive oil
1 tablespoon sugar
Salt and pepper to taste

2 cups tomato juice or V8 for thinning soup
Small croutons for garnish

Directions:

1. Working in batches, combine all ingredients, except tomato juice and croutons,  in a food processor or blender and pulse into a thick soup.
2.  Pour soup into a large bowl or container and add tomato juice until you reach the desired consistency.  Adjust seasonings. 
3. Cover soup with plastic wrap and chill until ready to serve. Serve in chilled glasses or bowls with croutons
   for garnish.