Gazpacho

Ingredients

2 cans (14 ounces each) stewed tomatoes
1 can (32 ounce) tomato juice
1 medium onion, grated
1/4 cup grated green pepper
1/4 cup finely chopped celery
1/2 cucumber, chopped
hot pepper sauce, salt and pepper to taste
1/2 cucumber, sliced

Preparation

Combine all ingredients except sliced cucumber. Season to taste (should be spicy). Chill soup thoroughly. Serve in chilled bowls; garnish with sliced cucumber.

Recipe Contributed By: Don L. Snyder Omaha, Nebraska

Yield: 8 to 12 servings

Serve soups with accompaniments of crisp crackers; Cheese Coins, flavored and seeded crackers, cheese-flavored popcorn, oyster crackers, sliced pimento-stuffed olives and grated cheese.