2 cloves garlic put through a press or mashed completely
1 tbsp. sugar
1 1/2 tsp. salt
1 can (46 oz.) tomato juice
1/8 c. vegetable oil
2 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. pickapeppa
3 tomatoes, diced (about 2 c.)
1 cucumber, diced (about 1 1/2 c.)
1 green pepper, diced (about 3/4 c.)
1 c. shredded carrots
1 c. thinly sliced celery
1/4 c. thinly sliced onions
1 c. chopped cauliflower
1 1/2 tbsp. finely chopped parsley

Put first 8 ingredients in large container (Tupperware). Stir to blend seasonings. Add remaining ingredients, chill several hours or overnight. Serve with crisp croutons. Makes 11 cups.

To make croutons cut enough sliced bread into small cubes to make 4 cups. Arrange in single layer in shallow pan. Toast in slow oven (300 degrees) for about 30 minutes or until dry and golden brown.