1 1/2 c. tomato juice
1 beef bouillon cube
1 tomato, chopped
1/4 c. chopped cucumber
2 tbsp. chopped green pepper
2 tbsp. chopped onion
2 tbsp. wine vinegar
1 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
3 drops red pepper sauce

Heat tomato juice to boiling. Add bouillon cube; stir until dissolved. Stir in remaining ingredients. Refrigerate several hours. Serve with croutons and Parmesan cheese. 5 servings (about 1/2 cup each).