Anonymous August 23 2005

2 cups tomato juice

1 1/4 cups milk

1 cup peanut butter

1/2 teaspoon Worcestershire sauce

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper, optional

2 hard-cooked eggs, sliced

chopped fresh parsley

2 tablespoons coarsely chopped peanuts

Combine tomato juice, milk, and peanut butter in a saucepan; heat, stirring, until well blended. Add seasonings and heat thoroughly.

Garnish this tomato soup with egg slices, chopped parsley, and

chopped peanuts.