32 oz. tomato juice
6 ripe tomatoes or 2 (16 oz.) cans whole tomatoes
4 stalks celery, chopped
1 sm. bunch green onions
1 cucumber, chopped
1 green pepper, chopped
1 tbsp. red wine vinegar
1 tbsp. olive oil (optional)
1 tsp. Tabasco sauce
Croutons (optional)
Sour cream (optional)
Salt and pepper to taste

Chop vegetables to desired size. Mix together. Add juice to desired thickness. Add vinegar, oil, Tabasco, salt and pepper. Refrigerate. Serve soup cold with croutons and sour cream, if desired.