Lunch: Quick Gazpacho Recipe

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups vegetable juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
8 to 10 drops hot pepper sauce
1 package (6 ounces) seasoned croutons
1 medium cucumber, peeled and diced
1 medium green pepper, diced
1 bunch green onions with tops, sliced

Instructions

In a large bowl, combine first seven ingredients. Cover and refrigerate overnight.
Stir well before serving; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions.

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