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Make-Ahead Gazpacho

3 tomatoes, peeled and seeded
2 cucumbers, peeled and seeded
4 celery ribs
1 green bell pepper, seeded
1 onion, peeled
8 green onions, trimmed
2 cloves garlic, peeled
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic salt
5 cups tomato juice
1 cup chicken broth
3/4 cup clam juice
1/4 cup chili sauce
1 tablespoon hot pepper sauce

1. Halve or quarter tomato, cucumber, celery, bell pepper, onion, green onion and garlic and place in a food processor; process until finely chopped.
2. Transfer vegetables to a glass bowl and stir in olive oil, lemon juice, vinegar, salt, pepper and garlic salt; mix well. Stir in tomato juice, chicken broth, clam juice, chili sauce and hot pepper sauce. Refrigerate until chilled through.

Makes 8 servings.