4 c. tomato juice
2 beef bouillon cubes
2 tomatoes
1/2 c. chopped, unpeeled cucumbers
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. wine vinegar
2 tbsp. salad oil
1 tsp. salt
1 tsp. Worcestershire sauce
6 drops Tabasco

Bring tomato juice to boiling. Add bouillon cubes and stir until dissolved. Remove from heat and cool. Peel, seed and dice tomatoes. Add to cooled broth along with remaining ingredients. Refrigerate. Serve in chilled bowls. Makes 8 servings.

This Spanish tradition is first cousin to a salad but even more refreshing. It must be served icy cold.