Red Gazpacho Soup
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Start this the day before

1 bell pepper, chopped
3 med. tomatoes, peeled and chopped
1 cucumber, peeled and chopped
1 small onion, chopped
2 tbsp olive oil
dash pepper
dash paprika
shake of Tabasco
2 1/2 cups V-8 juice
1 tsp. chives
2 tsp. parsley
1/2 clove garlic, minced
4 1/2 tsp. lemon juice

Mix all ingredients together, and refrigerate at least 12 hours. Serves
6-8.

Adapted from Mrs. Roger E. Wright in Three Rivers Cookbook II