• 1 (30-ounce) can diced tomatoes
  
• 1 (46-ounce) can tomato juice
  
• 1 cup red wine vinegar
  
• 1/4 cup olive oil
  
• 3 Tablespoons Worcestershire sauce
  
• 1 teaspoon freshly ground pepper
  
• 3 to 4 cloves garlic, minced
  
• 2 red bell peppers, sliced
  
• 1 cucumber, peeled, seeded, diced
  
• 3 to 4 ribs celery, diced
  
• 1 medium red onion, minced
  
• Dining by Design Salt to taste
  
• Tabasco sauce to taste
  
• 1 avocado, sliced

TO PREPARE:

Combine the tomatoes, tomato juice, vinegar, oil, Worcestershire sauce, pepper, garlic, bell peppers, cucumber, celery and onion in a large bowl. Season with the salt and Tabasco sauce. Stir gently until mixed.

Chill, covered, in the refrigerator for 3 to 4 hours. Ladle into individual soup bowls.

Garnish with avocado slices.

SERVINGS: 12