3/4 c. olive oil
6 cloves garlic
1/2 med. onion, chopped
5 sprigs parsley
1 1/2 tsp. salt
1/2 c. red wine vinegar
1 c. red burgundy
2 ripe tomatoes
1 (16 oz.) can tomatoes
1 (24 oz.) can tomato juice
1 lg. ripe avocado

Combine oil, garlic, onion, parsley, salt, vinegar and wine. Place half of this mixture in blender (you make this soup in 2 batches). Fill blender (or food processor) 2/3 full with half of the tomatoes, tomato juice and avocado. Blend at top speed for about 2 minutes. Do the same for the 2nd half of everything, then combine with first batch. Strain through wire strainer. Adjust seasoning and chill thoroughly. Serve cold, topped with croutons, chopped onion, cucumbers and tomatoes.