Testa's Italian Gazpacho Soup (Miami Herald, 8/29/08)

• ¼ cup olive oil

• ¼ cup lemon juice

• 1 (10-ounce) can beef broth

• 1 (46-ounce) can tomato juice

• ¾ of a medium onion, finely chopped

• 6 ripe medium tomatoes, finely diced

• 3 celery ribs, finely diced

• 1 (14-ounce) can garbanzo beans, drained and rinsed

• 1 (14-ounce) can white beans, drained and rinsed

• 4 ounces (raw weight) orzo pasta, cooked and drained

• 1 tablespoon minced fresh oregano

• 1 tablespoon minced fresh basil

• 1 teaspoon hot pepper sauce

• 1 tablespoon salt

• 1 teaspoon pepper

• Garlic to taste

Combine all ingredients in a large glass bowl. Cover and refrigerate overnight before serving.