Ingredients
2 cans (14-1/2 oz. each) sliced tomatoes
1 can (6 oz.) pitted black olives
3/4 cup chopped celery
3/4 cup chopped green onions
3/4 cup chopped cucumber
2 cloves garlic, minced
3 tbsp. red wine vinegar
1-1/2 tbsp. liquid meat seasoning
1 tsp. Worcestershire sauce
6 drops liquid red pepper seasoning
1 can condensed beef broth
3/4 cup dry white wine
croutons
chopped chives

Directions
Drain the tomatoes into a large bowl. Cut the tomato slices into large pieces and add to the liquid in the bowl. Drain the olives and cut each olive into 3 slices. Add to the bowl along with the celery, green onion, cucumber and garlic. Stir in vinegar, liquid seasoning, Worcestershire sauce, red pepper seasoning, beef broth and wine.

Cover and chill soup for 24 hours. Ladle into chilled soup bowls and garnish with chives and croutons. Serves 6.