Ingredients:
4 cups vegetable juice
1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
1/3 cup lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, finely chopped
1/2 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
3 cups (about 3 medium) peeled, seeded and chopped cucumbers
1 small green bell pepper, chopped
1/2 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
Sour cream or plain yogurt (optional)
Directions:
COMBINE vegetable juice, tomatoes with juice, lemon juice, oil, vinegar, garlic, hot pepper sauce, and black pepper in large bowl. Ladle into food processor or blender (in batches, if necessary); cover. Process until smooth.
POUR into soup tureen; add cucumbers, bell pepper, and onion. Stir in cilantro. Cover; refrigerate until ready to serve. Serve with sour cream.