Chilled Gazpacho Soup from Jeff Glettner

Chilled Gazpacho Soup 

By Jeff Glettner

Makes 6 servings

2 – Cans (14 ½ ounces) sliced baby Tomatoes
1 - Can (5 ¾ ounces drained weight) pitted Olives
¾ Cup chopped celery
¾ Cup chopped green onions
¾ Cup chopped cucumber
2 Cloves garlic minced
3 Tablespoons red wine vinegar
1 ½ tablespoons liquid seasoning for meats or chicken (can substitute vegetable seasoning)
6 drops liquid red pepper seasoning (or to taste)
1 teaspoon Worcestershire sauce
1 Can condensed beef, chicken or vegetable broth
¾ Cup dry white wine
Croutons
Chopped Chives

1.       Drain tomatoes over a large bowl.  Cut tomato slices into large pieces; add to juice in bowl.

2.       Drain olives, cut each into 3 slices, add with celery, green onion, cucumber, and garlic in bowl.  Stir in vinegar, liquid seasoning, Worcestershire sauce, red pepper seasoning, broth, and wine.  Cover and chill for 24 hours.

3.       To Serve: Ladle into chilled soup bowls; garnish with croutons and chives.