1 lb. seedless diced cucumber
4 oz. seedless diced green bell pepper
4 oz. diced onion
1 lb. seedless diced tomatoes
4 oz. diced celery
2 diced green Ortega chilies
1/2 sm. head chopped lettuce
96 oz. tomato juice
1 tbsp. salt
1 tbsp. black ground pepper
1 tbsp. garlic puree
1/4 c. olive oil
1/4 c. lemon juice
1 tbsp. sugar

Remove skin and seeds from tomatoes and cucumber; remove seeds from green pepper; remove "strings" from celery. Mix ingredients in large bowl. Transfer to jars for easy storage in refrigerator. Prepare at least 6 hours before serving to allow ingredients to properly blend. Serve cold as soup or great with nacho chips. Makes 6 quarts.