CHUNKY GAZPACHO SOUP

3 cups tomato juice or vegetable juice cocktail
2 tomatoes peeled seeded and chopped
1 sweet red bell pepper, cut in chunks
2 cups chopped peeled English cucumber
1/4 teaspoon hot pepper sauce
1/4 teaspoon pepper
salt (optional)
GARNISH:
chopped cucumber
chopped sweet yellow and green pepper
chopped green onion

In blender or food processor, puree juice, tomatoes, red pepper and cucumber until smooth. Stir in hot pepper sauce, pepper, and salt (if using).

Just before serving, garnish with chopped cucumber, yellow and green pepper and green onion.

Makes about 6 servings
Source: Elizabeth Baird and the Canadian Living Test Kitchen