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1 can tomato soup
1 can water
2 Tbsp. wine vinegar
1 Tbsp. Wesson or olive oil
garlic salt to taste
pepper to taste
salt to taste
dash of Tabasco sauce
1 cut-up avocado
1/2 cut-up cucumber
cut-up tomatoes
cut-up ripe olives

In large mixing bowl, blend tomato soup, water, vinegar,
oil, garlic salt, pepper, salt and Tabasco sauce. Add remain-
ing ingredients. Shrimp or crab may be added, if desired.
Cover tightly and allow to cool in refrigerator at least 4
hours, prior to serving.
Yields 1 quart of tantalizing Mexican Gazpacho Soup.

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