Chilled Gazpacho Soup (Serves 2)

32-ounce bottle V-8 or tomato juice drink
1 red bell pepper
1 cucumber, peeled and seeded
2 vine ripe tomatoes
½ a red onion
4 tablespoons olive oil
4 tablespoons red wine vinegar
2 teaspoons salt
1 teaspoon black pepper
Optional: 1 teaspoon oregano
Optional: 1 tablespoon fresh parsley
Croutons for garnish
Sour cream

Prepare all of the vegetables by washing, appropriately peeling and dicing into small pieces.  Combine all ingredients together in a large bowl. Use an immersion blender or put all ingredients in a food processor or blender.  Pulse so that the soup is smooth with some texture.  Garnish with fresh sliced cucumber, croutons and a dollop of sour cream.