Creamy Cucumber Soup
|Canned cream of celery soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Milk||1 Cup (16 tbs)|
|Cucumber||1 Small, cut into pieces|
|Green pepper||1 Small, cut into pieces|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Hot sauce||1 Dash|
|Commercial sour cream||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
1) In the container of an electric blender, combine the soup, milk, cucumber, green pepper, olives and hot sauce together and process for about 2 minutes.
2) Add the lemon juice and sour cream to the concoction and stir well.
3) Chill mixture for the minimum for 4 hours.
4) Serve at room temperature. If preferred, garnish with slices of cucumber.