|Condensed tomato soup||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Beef bouillon cubes/Envelopes||2|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Hot pepper sauce||1⁄8 Teaspoon|
|Tomatoes||2 Medium, diced|
|Green pepper||1 Small, diced|
|Corn chips||20 (For Garnish)|
1. Into large bowl, pour undiluted tomato soup. In small saucepan over high heat, heat 2 soup cans water to boiling; remove from heat and stir in bouillon until dissolved. Gradually add broth to tomato soup, stirring until blended.
2. Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.