3 med. tomatoes (1 3/4 lbs.)
1 lg. pared cucumber
1 lg. onion, peeled
1 lg. green pepper
1 can pimiento, drained
2 (12 oz.) cans tomato juice
1/3 c. olive oil
1/3 c. red wine vinegar
1/4 tsp. Tabasco sauce
1 1/2 tsp. salt
1/8 tsp. pepper

Peel tomatoes by dipping into boiling water for 1 minute. Peel off skin with paring knife. Cut cucumber, onions and green pepper into cubes. Combine 2 tomatoes and 1/2 of the cucumber, onion and green pepper. Save the other half. Add the pimiento, 1/2 cup of tomato juice. Toss to combine. In blender, put in mixture half at a time. Puree vegetables. In a large bowl, mix pureed vegetables adding tomato juice, olive oil, vinegar, Tabasco, salt and pepper. Stir with a wire whisk. Refrigerate, covered for at least 3 hours. To serve, place soup in tureen and have the other half of vegetables in garnish bowls to add to soup as desired. Serves 6.