When fresh tomatoes are very expensive or of poor quality, substitute canned whole tomatoes in this Zesty Gazpacho. Keep in mind the liquid will replace part of the tomato juice called for in the recipe.
1 small red onion
1 small green bell pepper
2 stalks celery
3 large tomatoes
1 clove garlic, crushed
3 (6-ounce) cans tomato juice
3 (6-ounce) cans vegetable juice cocktail
2 Tbsp red-wine vinegar
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
Seasoned croutons (optional)
Sliced green onions (optional)
Chop red onion, bell pepper, unpeeled cucumber, celery and tomatoes. Combine vegetables in a large bowl, tossing gently to mix.
Stir garlic into bowl. Add tomato juice, vegetable juice cocktail and vinegar; mix well.
Add olive oil, salt and pepper to bowl; stir. Chill, covered, until serving time.
Ladle soup into bowls. Garnish with croutons and green onions. Serve immediately.
Zesty Gazpacho tip: Leave the stem end intact when cutting the onion. The onion will hold together and be easier to chop.