Ingredients
SOUP BASE:2-1/2 cups tomato juice3 tablespoons red wine vinegar1/2 teaspoon Worcestershire sauce2 tablespoons olive oil1 teaspoon minced garlic2 teaspoons minced fresh parsley1/8 teaspoon hot pepper sauce or to taste1/2 teaspoon salt1/8 teaspoon pepper1 tablespoon lemon juiceVEGETABLES GARNISHES:1 cup finely chopped tomatoes1/2 cup finely chopped celery1/2 cup finely chopped green pepper1/2 cup finely chopped onion1 small cucumber, peeled, seeded, finely choppedTOPPING:Chopped avocadoCroutons
Preparation
In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.
