1 (10 3/4 oz.) can cream of celery soup
1 c. milk
1 small cucumber, chopped
1 small green bell pepper, chopped
1/4 c. sliced pimento-stuffed olives
1/8 tsp. Louisiana hot sauce
1 c. sour cream
1 tbsp. fresh lemon juice
cucumber and paprika (for garnish)

Combine soup, milk, cucumber, green pepper, olives and hot sauce in blender or processor. Blend 2 minutes. Add sour cream and lemon juice; mix well. Chill at least 4 hours. Garnish with sliced cucumber and paprika.

Yields 6 to 8 servings.