Serves 6 to 8. Recipe is by Corinne Cook.

1 rib celery, coarsely chopped

1 medium cucumber, peeled and coarsely chopped

½ bell pepper, coarsely chopped

3 green onions, chopped

¼ medium red onion

About 2 tsps. fresh parsley

1 clove garlic, quartered

2½ cups tomato juice

3 tbls. red wine vinegar

3 tbls. olive oil

Salt to taste

¼ tsp. freshly ground black pepper

½ tsp. Worcestershire sauce

Croutons or long bread sticks, optional

1. In food processor add celery, cucumber, bell pepper, green onions, red onion, parsley and garlic. Process with on-and-off motion until finely chopped.

2. Add tomato juice, vinegar, olive oil, salt, pepper and Worcestershire. Process to blend well.

3. Transfer to clean, covered glass container and refrigerate 3 or 4 hours or until thoroughly chilled. This soup should be served very cold.

4. Serve with toasted croutons or long breadsticks.