Spanish Vegetable Soup - cooking recipe

Ingredients

3 c. V-8 vegetable juice
1 c. chopped seeded peeled cucumber
1/2 c. chopped green pepper
1/4 c. chopped onion
1 Tbsp. olive or salad oil
1 tbsp. wine vinegar
1 small clove garlic
1/8 tsp. hot pepper sauce

Preparation

In covered blender container, blend all ingredients until smooth.
Refrigerate at least 6 hours or overnight.
Serve with additional chopped vegetables.
Makes 4 cups or 4 servings.