Gazpacho

By Scott Marley

2 pints canned mixed vegetable juice, well chilled 6 fl. oz salsa, well chilled 1 1/2 cups cucumber, sliced garlic croutons 2 tablespoons red wine or cider vinegar 2 tablespoons olive oil 1/2 cup green pepper chopped 1/2 cup celery chopped   In a blender, combine 1 pint of the vegetable juice, the salsa, 1 cup of cucumber, 1 cup of the croutons, vinegar, and olive oil. Blend until smooth. Transfer the soup to a large chilled pitcher and stir in the remaining vegetable juice. Prepare the toppings: Finely chop the remaining cucumber slices and place in a small dish. Chop the green pepper and celery in the same manner and put each of them in separate dishes. Crumble the remaining croutons and put them in another small dish. Pour or ladle the gazpacho into chilled soup plates; garnish with a selection of the cucumber, pepper, celery, and crushed crouton toppings.

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