INGREDIENTS

INSTRUCTIONS

With the metal blad ein place, add the onion to the beaker. Process,
turning on and off rapidly, until finely chopped, about 4 or 5 seconds.
Transfer onion to a large bowl.
Repeat with cucumbers, then green peppers, and then 5 of the tomatoes.
Transfer all to the large bowl.
Process remaining tomato with garlic, V-8, olive oil, and chili powder
until a smooth liquid is formed. Combine with chopped vegetables and chill
in a covered container.
Before serving, taste for salt. If texture is too thick, add more V-8, or a
combination of V-8 and beef bouillon.
Makes 1 1/2 quarts.
NOTE: Make this soup at least a couple hours before serving, so the flavors
have a chance to combine. Overnight is even better.
NOTES : Delicious.  I've adapted this over the years - little or no olive
oil, but more V-8 or Clamato juice - or a combination (1/2 and 1/2) of V-8
and beef bouillon . It tastes terrific with seasoned croutons. It's a very
nice thing to have in the refrigerator during the heat of the summer.
Recipe by: New Recipes for the Cuisinart - James Beard & Carl Jerome
Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Mar 29, 1998

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