Salt
1 sm. clove garlic
4 lg. ripe tomatoes
1 med. onion
1 lg. cucumber
1 1/2 tsp. salt
Freshly ground black pepper
1 med. green pepper diced
1 c. fresh tomato puree
3 tbsp. olive oil
1 tbsp. lemon juice
Dash Tabasco
Chopped parsley
Ice cubes

Sprinkle salt in glass or pottery bowl. Peel garlic and cut in half. Dip the cut edges in salt and rub the bowl all over with the garlic. Throw garlic away. Peel tomatoes and onion and chop finely. Combine all chopped vegetables in prepared bowl. Add tomato puree, oil and vinegar and lemon juice, Tabasco, salt and pepper to taste. Mix together. Cover and chill. Chill soup bowls and put an ice cube in each bowl. Serve soup over the ice cubes. Sprinkle with parsley.

NOTE: To make fresh tomato puree, put tomatoes in a blender. You may also want to use a blender to chop the vegetables. Serves 6.