This famous iced soup-salad of Spain has a multitude of variations, each one more refreshing than the next.

6 med. tomatoes, peeled & minced
2 med. cucumbers, seeded & minced
1 med. onion, peeled & minced
1 (4 oz.) can pimentos, drained & minced
1 to 2 garlic cloves, peeled & minced
1/4 c. olive oil
3 tbsp. vinegar
4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne
1 to 1 1/2 c. canned tomato juice
Ice cubes
Snipped parsley
Pitted ripe olives, sliced (opt.)
Toasted bread cubes (opt.)

Several hours before serving:

1. In a large bowl combine tomatoes, cucumbers, onion, pimentos, and garlic. Then stir in olive oil, salt, pepper, cayenne and tomato juice; blending well. Cover and refrigerate until well chilled.

2. Serve in soup bowls with an ice cube in the center of each. Sprinkle with parsley, olive slices and bread cubes. Makes about 8 servings.