4 lg. tomatoes
3 lg. cucumbers
4 stalks of celery hearts
1 lg. white onion
3 lg. green bell peppers
4 slices of whole wheat bread (or any type bread)
Wine vinegar
Olive oil
Pepper (from a grinder)
Celery salt
Garlic
Tabasco sauce
2 (32 oz.) bottles of Mr. & Mrs. 'T' Richard Spicy Bloody Mary mix

Place the tomatoes in boiling water a couple of minutes and peel the skins. Cut peppers in half. Peel cucumbers and onion and cut the vegetables into pieces suitable for your blender or food processor. Chop the vegetables fine. Place in a bowl.

Cut the crusts from the bread and tear into small pieces. Put them and a little of the Bloody Mary mix into the blender and puree. Add this mixture to the vegetables. Add 4 tablespoons each of wine, vinegar and olive oil and stir thoroughly. Salt and pepper to taste. Add a crushed and chopped garlic clove and taste the soup, adding more garlic if desired.

Add Tabasco sauce, 1 drop at a time, and taste after each addition. Being careful not to overdo it. Put into refrigerator overnight. This soup is best when served very cold. A traditional accompaniment of this type of soup is hard-boiled eggs. Any leftovers may be frozen. Serves 6 to 8.