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Summer Gazpacho Soup

3 large tomatoes, peeled and finely chopped*
1 large cucumber, peeled and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1/2 medium sweet onion, minced
3 cups vegetable cocktail juice
1 (14 1/2-oz) can vegetable or chicken broth
1 cup prepared tomato salsa or Fresh Tomato Salsa
5 tablespoon wine vinegar or juice of 2 limes
1/4 to 1/2 cup olive oil (added for flavor, but can be omitted)
2 teaspoons Worcestershire sauce
1 teaspoon dried dill weed, crushed
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
Garnishes (see below)

* Learn How To Peel Fresh Tomatoes.

In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, wine vinegar or lime juice, and olive oil. Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended.

Refrigerate at least 4 hours or overnight before serving. Serve in chilled soup bowls.

Makes 8 servings.

Garnishes:
Sour Cream
Avocado Chunks
Tortilla Chips