Gazpacho

4 large Roma tomatoes, cored and chopped
1 cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
1 bunch green onions, chopped
3 cups vegetable-cocktail juice (such as V-8)
1 (10.5-ounce) can double-strength beef broth, undiluted
5 tablespoons wine vinegar
2 tablespoons olive oil
1 cup mild salsa or picante sauce
2 teaspoons Worcestershire sauce
1 tablespoon each: minced fresh basil and dill (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon hot-pepper sauce
1 or 2 garlic cloves, peeled and minced
Garnishes: sour cream, fresh croutons, avocado chunks, pickled jalapeno slices, tortilla chips, shredded cheese

Combine all of the ingredients, except the garnishes, in a large pot. Refrigerate for at least 8 hours or overnight.

Serve very cold, with garnishes alongside for diners to add.

Makes about 2 1/2 quarts, enough for 8 to 10 servings.


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