Instructions: Drain tomatoes over a large bowl. Cut tomato slices into large pieces, add to juice in bowl. Add olives, celery, green onion, cucumber and garlic. Stir in vinegar, beef gravy base, Worcestershire, hot pepper sauce, beef broth and wine; cover. Chill for 24 hours. Ladle into chilled soup bowls; garnish with chives and croutons.

Makes 8 servings.

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