Instructions: Garnishes: sour cream, croutons, avocado chunks, tortilla chips (do not freeze; prepare when ready to serve)

Combine the tomatoes, cucumber, green pepper, onion, vegetable cocktail juice, beef bouillon, salsa, vinegar, olive oil, Worcestershire sauce, basil, dill weed, salt, pepper sauce and garlic in a large pot. Adjust seasonings, then refrigerate at least 4 to 24 hours before serving to allow time for flavor to develop. Serve very cold, with bowls of the suggested garnishes.

To freeze: As soon as soup is assembled, place in freezer containers (leave about 1 inch of head room for rigid containers, 1/2 inch for bags, to accommodate expansion), seal and freeze. Adjust flavors after thawing.

Note: If I dont plan on freezing the soup, I prefer to use about 6 green onions, chopped. But green onions dont fare well in the freezer, which is why I switch to sweet onions for freezing. In early autumn, sweet onions are available from other parts of the country. There is also a new sweet onion from Michigan being marketed nationally this time of year, the AmeriSweet.

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