Recipes:
## **Zesty Gazpacho**
**Serves 6**
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### **Ingredients**
* 1 small red onion
* 1 small green bell pepper
* 1 cucumber
* 2 stalk celery
* 3 large tomatoes
* 1 clove garlic, crushed
* 3 (6-ounce) cans tomato juice
* 3 (6-ounce) cans vegetable juice cocktail
* 2 tablespoons red-wine vinegar
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon pepper
* Seasoned croutons (optional)
* Sliced green onions (optional)
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### **Make Ahead**
Chop and combine vegetables up to **8 hours ahead**.
Refrigerate until ready to proceed as recipe directs in step 2.
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### **Variation**
For a spicier soup, add some **hot pepper sauce** or some **finely chopped jalapeño**.
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### **Directions**
1. Chop red onion, bell pepper, unpeeled cucumber, celery and tomatoes.
Combine vegetables in a large bowl, tossing gently to mix.
2. Stir garlic into bowl.
Add tomato juice, vegetable juice cocktail and vinegar; mix well.
3. Add olive oil, salt and pepper to bowl; stir.
Chill, covered, until serving time.
4. Ladle soup into bowls.
Garnish with croutons and green onions. Serve immediately.
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### Make It Quicker
Leave the stem end intact when cutting the onion.
The onion will hold together and be easier to chop.
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