3 ripe tomatoes, peeled
1 lg. cucumber, peeled
1 lg. onion, peeled
1 lg. green pepper, seeded
1 can pimento, drained
24 oz. tomato juice
1/3 c. olive oil
1/3 c. red wine vinegar
1/4 tsp. Tabasco
1 tsp. salt
1/4 tsp. black pepper
2 cloves garlic
1/2 c. chopped chives
1/2 c. croutons

In large bowl combine 2 tomatoes sliced and 1/2 the cucumber, onion and chopped green pepper. Add 1/2 cup tomato juice and the pimento. Puree in blender. Chop remaining vegetables. Mix pureed vegetables, remaining juice, olive oil, vinegar, seasonings and peeled, mashed garlic cloves and chill for several hours.

To serve, ladle into bowls and sprinkle with croutons, chives and chopped vegetables. Serves 6.