2 lg. tomatoes, quartered
1 med. cucumber, peeled and chopped
1 med. green pepper, seeded and quartered
2 green onions, chopped
1 clove garlic, crushed
2 sprigs fresh parsley, chopped
1 tbsp. chopped fresh basil (or 1 tsp. dried)
1 1/2 c. tomato juice
1 tbsp. wine vinegar
1 tbsp. olive oil
2 to 4 tbsp. lemon juice
Dash cayenne pepper or hot sauce
1 c. whole wheat bread cubes
1 c. cubed tofu
2 tbsp. fresh parsley, chopped

This soup may be made in a blender or food processor. If you want to skin the tomatoes, immurse them in boiling water for one minute, then rinse in cool water and slip off the skins. Reserving 1/2 cup of chopped cucumber and 1 chopped green onion for garnish, process the first ten ingredients in a blender or food processor. Pour into a bowl and add next three ingredients, to taste. cover and chill several hours. Add a few ice cubes if your time is limited. When ready to serve, sprinkle reserved chopped green onion and cucumber onto each serving, along with tofu and chopped parsley. Pass the bread cubes in a bowl.