1 tbsp. salt
3 cloves garlic, sliced (if you remove these later, or mashed if you don't)
2 tbsp. olive oil
1 tsp. oregano
A little pepper

Mix in a large bowl. Let this mixture set an hour in the refrigerator (remove garlic at this time if you prefer). Then stir in 1 large (46 oz.) can tomato juice.

In a separate bowl, dice:

2 peeled and seeded cucumbers
4 peeled and seeded tomatoe
2 seeded green peppers

Blend half of these vegetables in a blender. Save the other half in a jar and refrigerate. Mix the blender-vegetables with the tomato juice mixture.

At serving time, add 3 tablespoons red wine vinegar to tomato juice mixture. Also add diced mixed vegetable mixture at the last minute to keep vegetables crisp. Serve ice cold. Serves 6-8.