Gazpacho Verde

9 ingredients
7 steps

Ingredients

  • 2 cans condensed cream of celery soup
  • 2 c. milk
  • 2 small cucumbers, peeled
  • 1 c. chopped green bell pepper
  • 1 c. sliced pimento stuffed olives
  • 2 dashes Tabasco
  • 2 Tbsp. lemon juice
  • 2 c. sour cream
  • Croutons

Directions

  1. 1
    Combine soup, milk, vegetables and olives in blender.
  2. 2
    Blend for 2 minutes.
  3. 3
    Add lemon juice and sour cream.
  4. 4
    Blend until smooth.
  5. 5
    Chill at least 4 hours before serving.
  6. 6
    Yield:
  7. 7
    8 to 12 servings.

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