Gazpacho

3 pounds tomatoes, peeled, seeded and chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup minced green bell pepper
1/2 cup minced onion
2 cups tomato juice
1/3 cup olive oil
3 tablespoons vinegar
1 clove garlic, minced
Juice of 1 lemon
1/4 teaspoon Tabasco sauce
1/2 teaspoon paprika
Salt and pepper, to taste

In a large bowl, combine tomatoes, cucumbers, green bell pepper, onion and tomato juice. In a small bowl, mix oil, vinegar, garlic, lemon juice, Tabasco sauce and paprika. Add to tomato mixture. Salt and pepper to taste. Cover and chill soup for 4 hours or more.

Serve ice cold.

NOTE: You may add finely-diced celery if you wish.