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1 bunch green onions, chopped
1 sweet onion chopped
1 Green bell pepper chopped
1 cucumber, chopped
4 garlic cloves, chopped
1/2 C oil packed sun dried tomatoes, chopped
1 T very hot salsa, or 1 chopped habanero
1 46 oz can tomato juice, divided
1/4 C red wine vinegar
Juice from 2 limes
2 T worcestershire
celery salt and pepper to taste
1/2 C finely chopped celery
1 13 oz can petite diced tomatoes
3 fresh tomatoes, peeled and chopped
olive oil for dizzling

Mix the first 4 ingredients and set half aside. Puree half the mixture with the next three ingredients, half the tomato juice, and the next four ingredients in a processor. Stir in the other half of the mixed vegis, the celery, the rest of the tomato juice, and the tomatoes. Stir and chill. Drizzle with olive oil, sprinkle with parsley and serve with croutons.

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