Speedy Gazpacho Soup(Makes 6 Cups Or 8 First Course Servings.)

• 2 (10 3/4 oz.) cans condensed tomato soup
• water
• 2 beef flavored bouillon cubes
• 1/4 c. red wine
• 2 Tbsp. minced onion
• 1 Tbsp. salad oil
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1/8 tsp. hot pepper sauce
• 2 medium size tomatoes, diced
• 1 small green pepper, diced
• corn chips for garnish

1. Two and half hours before serving, pour into large bowl undiluted tomato soup.
2. In small saucepan, heat 2 soup cans water to boiling; remove from heat.
3. Stir in bouillon until dissolved. Add broth to tomato soup, stirring until well blended.
4. Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.
5. Serve with corn chips.

tomato soup, water, beef flavored bouillon cubes, red wine, onion, salad oil, salt, worcestershire sauce, hot pepper sauce, tomatoes, green pepper, corn chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476703 (may not work)