|Tomatoes||3 Medium, peeled and chopped|
|Chopped, seeded cucumber||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Green onions||2 , sliced|
|Low sodium vegetable juice cocktail||3⁄4 Cup (12 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
In a large mixing bowl combine the tomatoes, cucumber, green pepper and green onions.
Stir the vegetable juice cocktail, beef broth, lemon juice, basil, hot pepper sauce and garlic into the tomato mixture. Blend to puree.
Cover and chill in the refrigerator for several hours or till thoroughly chilled.
Ladle into soup bowls.