2 cloves garlic, quartered
1 med. onion, in 8ths
1 cucumber, peeled & quartered
3 tomatoes, peeled & quartered
1 green pepper, seeded, in 8ths
8 sprigs parsley
3/4 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. ground cumin
1/4 c. wine vinegar
1/4 c. olive oil
1 c. tomato juice

ACCOMPANIMENTS (OPTIONAL) :

Croutons
1 tomato, peeled, seeded & cubed
1 cucumber, diced
1 green pepper, seeded & diced
1/2 c. finely chopped scallions or onions

In blender, puree garlic, onion, cucumber, tomatoes, green pepper and parsley. It will be necessary to divide the vegetables into 3 or 4 batches to blend properly. Pour into a 2 quart container. Season with salt, cayenne and cumin. Add vinegar, oil and tomato juice and stir gently to mix. Chill.

To serve, place chilled soup in a chilled bowl and surround with small bowls containing the croutons, tomato pieces, diced cucumber, diced green pepper and chopped onions or scallions - to be used as optional garnishes. Serves 6-8.