46 oz. can Sacramento tomato juice
2 lg. cucumbers, cubed
2 lg. firm tomatoes, cubed
1 lg. green pepper, chopped fine
1/2 pkg. Lipton's onion soup
2 tbsp. chopped parsley
2 tbsp. olive oil
1 tbsp. Worcestershire sauce
1/2 c. white vinegar
1/2 c. wine vinegar
1/4 c. sherry wine
3 dashes Tabasco sauce
1/2 tsp. garlic powder
1/2 tsp. celery salt
1/2 tsp. salt
10 turns freshly ground pepper

Add onion soup and parsley to juice; stir well. Mix seasoning together with fork. Add to juice, stir well. Mix all liquids together; stir well. Add cucumbers, tomatoes, green pepper; stir well. Chill 4 hours before serving.

Note: When I prepare this recipe, I am more generous with the spices than is called for in the recipe.