1 med. cucumber
2 cloves garlic
1 c. vegetable juice cocktail
2 tbsp. lime juice
1/2 tsp. salt
6 ice cubes
5 lg. tomatoes
1 c. beef broth
1 sm. onion
2 tbsp. olive oil
1/2 tsp. fresh ground pepper

Toppings: toasted slivered almonds, crumbled crisp bacon, or roasted pumpkin seeds.

Peel and finely chop cucumber, tomatoes, garlic and onion. In a large bowl combine cucumber, onion, tomatoes, garlic, broth, vegetable juice, limes juice, oil, salt, pepper, and dried basil. Cover and refrigerate. When ready to serve, place in a blender for 30 seconds. Add ice and blend until mixed. Serve with toppings listed above. This Spanish soup makes a cool first course or a luncheon entree. Serves 6.