Thom's Summer Veggie Soup


1 quart V-8 juice
3 drops hot sauce, optional
4 cloves garlic, minced
1 green pepper, diced fine
1 cucumber, diced fine
2 ribs celery, diced fine
1 medium sweet onion, diced fine
1 container (8 ounces) sour cream, save some for topping
1 tablespoon Italian seasoning
salt and pepper, to taste
croutons, optional


Put all ingredients except croutons in the food processor and blend until smooth. Chill well before serving. Fill soup cups about ¾ full and top with a dollop of sour cream. Pass croutons at the table.


1/2 gallon

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