In a large mixing bowl, combine crushed tomatoes, garbanzo beans, undrained diced tomatoes, vegetable juice, water, roasted red sweet peppers, cucumber, sliced green onions, parsley, lemon juice and garlic. Cover and chill 4 to 24 hours.
To serve, ladle soup into bowls or mugs. Garnish with whole green onions, if you like. Makes about 10 cups (8 to 10 side-dish servings).
Transfer soup to a jar or plastic container with tight-fitting lid. Cover and chill for up to 24 hours. Transport in an insulated cooler with ice packs.