NO COOK CREAMY TOMATO SOUP


4 cups tomato juice
1 can (28-oz.) diced tomatoes, un-drained
1 can (13-oz.) fat-free evaporated milk
1/3 cup lemon juice
¼ cup olive oil
2 cloves garlic, finely chopped
1 teaspoon salt
½ teaspoon hot pepper sauce
¼ teaspoon pepper
3 cups chopped seeded peeled cucumbers (about 3 medium)
1 cup sweet green peppers, chopped
1 cup onion, chopped


1. In a large bowl, combine tomato juice, tomatoes, evaporated milk, lemon juice, olive oil, garlic, salt, hot pepper sauce, and pepper.

2. In blender, blend in batches until smooth, pour back into large bowl.

3. Add cucumbers, green pepper and onion; stir thoroughly.

4. Chill to serve cold.


Yield: Serves 10.