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Red Gazpacho Soup

Adapted from Mrs. Roger E. Wright in "Three Rivers Cookbook II"
Reprinted with permission from paleofood.com

Start this the day before

• 1 bell pepper, chopped
• 3 med. tomatoes, peeled and chopped
• 1 cucumber, peeled and chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• dash pepper
• dash paprika
• shake of Tabasco
• 2 1/2 cups V-8 juice
• 1 tsp. chives
• 2 tsp. parsley
• 1/2 clove garlic, minced
• 4 1/2 tsp. lemon juice

1. Mix all ingredients together, and refrigerate at least 12 hours.
2. Serves 6-8.

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