4 ripe tomatoes, cubed
1/2 c. thinly sliced cucumber
1/2 c. thinly sliced celery
1/2 c. chopped green pepper
1/4 c. minced onion
1 1/2 c. tomato juice
10 1/2 oz. can bouillon
2 tbsp. oil
2 tbsp. wine vinegar
1 tbsp. salt
1/8 tsp. garlic salt
1/8 tbsp. chili pepper
Chopped parsley

Chill for several hours or overnight. Serve with lemon wedge and/or sour cream.