2 lg. tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, cored, chopped
1 celery stalk, chopped
2 green onions, chopped
1 avocado, chopped (optional)
1 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil (or olive oil)
1/4 c. red wine vinegar
2 (12 oz.) cans tomato juice or V-8
1/2 c. sour cream or yogurt for garnish
Chopped chives for garnish

In a large bowl, combine first 6 ingredients. Sprinkle with salt and pepper. Combine oil, vinegar, and tomato juice. Mix with vegetables. Cover and refrigerate at least 5 hours or overnight. Serve in large bowls or mugs. Garnish soup with sour cream, chives, croutons, etc. Serves 6 to 8.

Nice thing with gazpacho is one can add or substitute any vegetable from the garden, any oil of choice.