2 lg. tomatoes, peeled
1 lg. cucumber, pared
1 med. onion
1 med. green pepper
1 pimento, drained
2 cans (12 oz. size) tomato juice
1/3 c. olive oil
1/3 c. red wine vinegar
1/5 tsp. liquid hot pepper
1 tsp. salt
1/8 tsp. coarsely ground black pepper
2 cloves garlic, split
Croutons

In electric blender, combine 1 tomato, 1/2 cucumber, 1/2 onion, 1/4 green pepper, pimento and 1/2 cup tomato juice. Blend, covered, at high speed for 30 seconds.

In large bowl, mix pureed vegetables with the remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper seasoning, salt and pepper. Refrigerate mixture, covered, until well chilled, about 2 hours. Refrigerate 6 serving bowls.

Meanwhile, rub skillet with garlic, add rest of oil, heat. Saute the croutons until they are browned. Set aside. When serving, put each remaining chopped vegetable and crouton in separate bowls. Add a little of each to soup.