Gazpacho Verde - cooking recipe

Ingredients

2 cans condensed cream of celery soup
2 c. milk
2 small cucumbers, peeled
1 c. chopped green bell pepper
1 c. sliced pimento stuffed olives
2 dashes Tabasco
2 Tbsp. lemon juice
2 c. sour cream
Croutons

Preparation

Combine soup, milk, vegetables and olives in blender.
Blend for 2 minutes.
Add lemon juice and sour cream.
Blend until smooth.
Chill at least 4 hours before serving.
Yield:
8 to 12 servings.