Gazpacho Recipe

1 46-ounce can tomato or V-8 juice
1 16-ounce can chicken broth
2 tablespoons salsa
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon crushed basil leaves
1/4 teaspoon cumin
1 teaspoon sugar
1 each red, yellow, and green bell peppers
2 medium cucumbers
5 or 6 celery stalks
1 sweet onion or 2 bunches green onions (including green tops)
2 cups fresh tomatoes (preferably cherry or grape)
4 to 6 avocados

Combine first eight ingredients in a gallon jar. Chop vegetables and add to juice mixture. Refrigerate. Serve cold with crackers or chips. Serves 8-10.

Tips From Our Test Kitchen: This delicious summer soup also is good with chopped cilantro, a dash of hot sauce, and a splash of balsamic vinegar.