Gazpacho - cooking recipe

Ingredients

1 1/2 c. tomato juice or V-8
1/2 c. chopped cucumbers
1/2 c. chopped green pepper
1/4 c. chopped onion
2 Tbsp. lemon juice
1 Tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. red pepper sauce
2 chopped tomatoes

Preparation

Place all ingredients in blender container.
Cover and blend on medium until smooth.
Cover and refrigerate at least 4 hours. Serve with:
1/2 cup each:
chopped cukes and green peppers/onions and 1 cup seasoned croutons.
Makes 8 appetizer servings (1/2 cup each).
Contains 65 calories per serving.