Mushroom Gazpacho

1 (16 oz can diced tomatoes, undrained
2 cups cucumber, peeled and chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
2 TBS EACH vegetable oil and red wine vinegar
1/2 tsp salt
1/8 tsp onion powder
Hot pepper sauce to taste.
1/2 pound mushrooms, coarsely chopped and divided
1 12 oz can tomato juice
1/2 cup snipped parsley (optional for garnish)

Place diced tomatoes and hot sauce in blender, process until smooth
Add half the chopped mushrooms to mixture in blender and process until
smooth.
Pour into pitcher, add tomato juice and cover. Refrigerate 3-4 hours. Just
before serving
sprinkle with remaining mushrooms. Stir into soup. Garnish with Parsley if
desired.

Serves 6