4 cucumbers
4 ripe tomatoes
1 med. onion
1 sm. green pepper
6 med. fresh mushrooms
1 stalk celery
1 tbsp. beef bouillon
1/4 c. olive oil
3 tbsp. lemon juice
3 tbsp. wine vinegar
1 (46 oz.) can tomato juice
1 clove crushed garlic
Fresh parsley
Black pepper to taste

Peel cucumbers and chop, dice tomatoes, onions, green pepper, celery and mushrooms. Add all ingredients to blender or food processor and puree. Chill overnight. Serve in chilled cups with fresh chopped parsley to garnish. Makes approximately 8 cups.