2 lg. tomatoes, peeled
1 lg. cucumber, peeled
1 onion
1 green pepper
24 oz. tomato juice
1/3 c. olive oil
1/3 c. red wine vinegar
1/2 tsp. Tabasco
Salt, pepper
2 cloves garlic, cut in quarters
1/2 c. croutons

Put 1 tomato, 1/2 of the cucumber, 1/2 of the onion, 1/2 of the green pepper and 1/2 cup of the tomato juice into the blender. Blend until it forms a smooth puree.

Mix the remaining tomato juice, 1/2 cup olive oil, the vinegar, Tabasco, salt, and pepper into the blended mixture. Cover and chill.

Heat the remaining olive oil with one of the cloves of garlic. Brown the croutons in this. Chop the remaining vegetables. Crush the remaining clove of garlic into the chilled soup. Serve the soup with bowls of chopped vegetables and the croutons. Makes 4-6 servings.