3 lg. tomatoes, quartered
1 clove garlic, crushed
1 c. chopped celery
1 lg. cucumber, chopped
1 med. onion, chopped
1 green pepper, chopped
3 lg. tomatoes, chopped
2/3 c. wine vinegar
1/3 c. olive oil
2 tbsp. sugar
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. black pepper
1 tbsp. salt
1 c. V-8 juice (more, if necessary)

For "soup base", puree quartered tomatoes and garlic clove in blender until smooth. Add vinegar, oil, sugar and spices and blend only to mix well.

Combine soup base with chopped vegetables and V-8 juice. If tomatoes are not in season (or not very juicy), more V-8 can be added to make mixture "soupy."

Chill for at least 24 hours and serve cold with bread sticks and perhaps a dash of Tabasco sauce. This Spanish version of vegetable soup is great on a hot summer day and tastes best when made with fresh garden vegetables.