3 to 4 ripe tomatoes
1 lg. green pepper, cubed
1 stalk celery
4 sm. salad cucumbers
2 cloves garlic, sliced
1/2 c. olive oil
1/2 c. red wine vinegar
1 qt. tomato juice
1 tsp. salt
1/4 tsp. black pepper
Generous sprinkling of Tabasco sauce
1/2 c. chopped onions
1/2 tsp. dill weed

Puree vegetables in food processor, but not too fine. Add tomato juice, salt and pepper, Tabasco sauce and dill weed. Let chill in refrigerator for 3 hours. Serve with croutons. Serves 4 to 6.