• 1 can or bottle (40-48 oz. ) spicy V-8 juice
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 Tablespoon Tabasco hot pepper sauce (or juice from bottle of Trappey’s peppers in vinegar)
• 1 small can black olive slices or chopped black olives
• 1/4 cup chopped green, pimento-stuffed olives (Spanish style)
• 1/4 cup juice from green olives
• 1 clove garlic, minced
• 6 Roma tomatoes, cut into quarters (or eighths if they are large tomatoes)
• 1/2 cup diced reddish purple onion (can substitute sweet 1015 onion if you can’t find the red ones)
• 1 English cucumber, chopped (can use regular cucumber: peel, remove center seed column, chop)
• 1  bell pepper, remove seeds, stem and membranes, and chop
• 1 cup shredded carrots
• 2 ribs celery, strings removed and chopped
• 1/4 cup chopped fresh basil (dried will do in a pinch, use only 2 Tablespoons)
• 1/4 cup chopped green onion tops

Combine all ingredients in a blender or food processor.  Chop or puree for 2 minutes.  Remove top and stir.  If there are any large chunks of tomatoes left, push to bottom and chop 1 more minute. Pour into freezer-weight Ziploc bag or a leftovers container with a tightly fitting lid.  Refrigerate 4-8 hours prior to serving.  Shake bag or turn over container several times during the chilling of this soup.  Keeps up to 5 days in ‘fridge.

Makes 14 cups