Put into blender and liquify:

2 (14 1/2 oz.) cans of stewed tomatoes
1 c. peeled, chopped and diced cucumber
1 c. seeded and chopped green pepper
1 clove garlic
2 tbsp. each: chives, parsley, basil and tarragon
1 c. clear beef stock or consomme
1 tbsp. Worcestershire sauce
6 drops of Tabasco sauce
6 twists of ground black pepper from pepper mill
Salt to taste

For garnish:

1 c. fresh tomato, peeled, seeded and finely diced
1/2 c. seeded and finely diced cucumber
1/2 c. seeded and finely diced green pepper
1 c. croutons (white bread toasted with crust removed and then diced)

Serve soup very cold. Pass garnish separately. Serves 6 people (makes about 1 1/2 quarts).