For this make-ahead recipe, assemble the ingredients and then let the soup chill for up to 24 hours. Serve as an appetizer or side dish.
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 for 4 to 24 hours
To serve, ladle soup into bowls or mugs. Garnish with whole green onions, if you like.
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.