Instructions: If you are not grilling the onions as described below, preheat the oven to 400 degrees. Coat a baking sheet with the vegetable oil spray. Place the onions on the prepared baking sheet and roast until softened, about 45 minutes (depending on the size of the onions). Set aside to cool completely. Remove the outer peel and trim the root end; coarsely chop the onions.

In a blender, combine the onions, 1/2 of the tomatoes, 1/2 of the vegetable-tomato juice and the oil. Cover and blend on high speed until the solids are pureed, about 1 minute.

Pour the contents of the blender into a nonreactive bowl; stir in the remaining tomatoes and the vegetable-tomato juice along with the cucumbers, celery, green pepper, hot pepper sauce, vinegar, Worcestershire sauce and parsley. Season with the salt and pepper to taste. Cover tightly and chill thoroughly, at least 4 hours or up to 8 hours.

This recipe yields 6 servings.

Comments: If you have an outdoor barbecue, cook the onions on the grill. First peel the onions, leaving the root intact, then quarter them; brush the onion quarters with a little olive oil and set them on the perimeter of the grill. Turn the onions from time to time until they char lightly on the edges and are cooked through and softened; cool the onions, trim away the root and coarsely chop.

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