1 large cucumber, peeled, seeded and finely diced (1/4-inch slices)
1/2 green pepper, finely diced
1 piece pimiento, finely diced
1/2 large onion, finely diced
3 tbsp. parsley, finely chopped
2 tbsp. fresh basil, finely chopped
1 large clove garlic, minced
1 c. Italian vinaigrette dressing or a good quality bottled Italian dressing
6 large tomatoes, peeled and seeded or a 14 oz. can tomatoes
1 c. tomato juice
salt and freshly ground pepper to taste
sour cream, watercress, croutons and cucumber (to garnish)

Combine diced cucumbers, green pepper, pimiento and onion in a large bowl with parsley, basil and garlic. Mix in Italian vinaigrette dressing. If using canned tomatoes, strain the liquid from tomatoes and add it to the soup. Coarsely chop tomatoes and add to soup along with tomato juice. Season with salt and pepper to taste. Chill until ready to serve.

Yield: 6 servings.

To Serve: Ladle soup into 6 chilled soup bowls or stemmed glasses. Garnish each bowl with croutons, a dollop of sour cream, fresh watercress and a spear of cucumber.