Serves: 6
Total Calories: 87

4 1/2 cups tomato juice
1 cucumber large peeled, seeded and cubed
1 green bell pepper small, seeded and cut up
1/2 onion medium, cut up
2 tomatoes large, peeled, seeded and quartered
2 tablespoons olive oil
1/3 cup red wine vinegar
1 clove garlic minced
1 1/2 teaspoons salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
sour cream Dairy
olives Chopped

Place 2 cups of the tomato juice, cucumber, green pepper and onion in a blender container. Cover and blend until vegetables are coarsely chopped. Pour into a large bowl.

Place 2 cups of the tomato juice and tomatoes in the blender container. Cover and blend until coarsely chopped. Add to chopped vegetables in large bowl.

Place remaining 1/2 cup tomato juice, olive oil, vinegar, garlic, salt, hot pepper sauce and pepper in the blender container. Cover and blend. Add to vegetables. Mix well. Cover and chill overnight.

To serve, pour into individualserving bowls and top with a spoonful of sourcream and about 1 teaspoon olives. Soup is also good served warm.

Nutritional Facts:

Serves: 6
Total Calories: 87
Calories from Fat: 40

More Recipes from the Outdoor Dining And Grilling Cookbook:
Cold Cucumber Soup
Gazpacho