1 can V-8 (largest available)
3/4 c. chopped celery (2-3 stalks)
3/4 c. chopped cucumber
1/2 c. ripe avocado
1/4 c. green pepper
1 c. chopped tomato
2 tbsp. chopped fresh parsley
3 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tsp. salt (don't eliminate, makes vegetables bleed and flavor soup)
1/4 tsp. coarse ground black pepper
1 tsp. Worcestershire
1/8 tsp. garlic powder
Hot sauce to taste

Combine everything in a non-metal container; stir, refrigerate - allowing flavors to marry for at least 24 hours. Yield: 6-8 servings.

None of the ingredients are written in stone and can be adjusted according to preference, price or seasonal availability.