Speedy Gazpacho Soup(Makes 6 Cups Or 8 First Course Servings.) - cooking recipe

Ingredients

2 (10 3/4 oz.) cans condensed tomato soup
water
2 beef flavored bouillon cubes
1/4 c. red wine
2 Tbsp. minced onion
1 Tbsp. salad oil
1 tsp. salt
1 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
2 medium size tomatoes, diced
1 small green pepper, diced
corn chips for garnish

Preparation

Two and half hours before serving, pour into large bowl undiluted tomato soup.
In small saucepan, heat 2 soup cans water to boiling; remove from heat.
Stir in bouillon until dissolved. Add broth to tomato soup, stirring until well blended.
Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.
Serve with corn chips.