Cut-Up Soup (Gazpacho) recipe

3 to 4 very ripe tomatoes, finely diced
2 cucumbers, finely diced
2 ribs celery, finely diced
3 scallions, finely diced
3 to 4 cloves garlic, mashed
1 (64 ounce) can vegetable juice
1/2 teaspoon hot pepper sauce
Salt and pepper, to taste

Mix all diced or processed vegetables in a large mixing bowl. Stir in the rest of the ingredients. Keeps in the refrigerator for several days.

For an alternative taste, add up to 1 cup frozen or canned whole-kernel corn, drained, and 1 to 2 tablespoons chopped green chiles.

Makes 2 quarts.