1 can cream of celery soup
1 c. milk
1 cucumber, diced
1/2 c. chopped green pepper
1/2 c. sliced green olives
Dash of hot pepper sauce
1 tbsp. lemon juice
1 c. sour cream

Combine soup, milk, cucumber, green pepper, 1/4 cup of the olives and hot pepper sauce in blender. Blend 2 minutes. Blend lemon juice and sour cream into soup mixture. Chill at least 4 hours. Serve in chilled bowls and garnish with remaining olives.