2 lg. tomatoes, peeled, fresh or canned
1 cucumber, pared
1 onion
1 green pepper
1 pimento, drained
2 cans tomato juice, 12 oz. size
1/3 c. olive or salad oil
1/3 c. wine vinegar
1/4 tsp. Tabasco
1 1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic
Croutons
1/4 c. chopped chives

1. In blender combine one tomato, half cucumber, half onion, 1/4 green pepper, pimento and 1/2 cup tomato juice. Blend.

2. In large bowl mix the pureed vegetables with remaining tomato juice and 1/4 of oil, vinegar, Tabasco and pepper. Then refrigerate.

3. Rub inside of small skillet with garlic, add rest of oil, heat. Saute the croutons in oil until they are browned. Set aside.

4. Chop separately remaining tomato, cucumber, onion and green pepper. Place each of these and croutons in separate bowls. To be served as accompaniments. Just before serving add to chilled soup chopped chives.