4 c. tomato juice
1 c. instant potato flakes
2 c. water
3 tbsp. red wine vinegar
2 tbsp. vegetable oil
1 clove garlic, pressed
1 tsp. seasoned salt
1/4 tsp. pepper
1 c. chopped tomato
1/2 c. chopped cucumber
1/2 c. sliced green onion
1/4 c. chopped parsley or chives

In saucepan heat tomato juice, just to boiling. Remove from heat; with fork, mix in potato flakes. Pour potato mixture into container of electric blender. Add 1 cup of the water, vinegar, oil, garlic, salt and pepper. Blend 1 minute. Pour into bowl. Stir in remaining water, tomato, cucumber and onions; chill. Ladle into bowl or mugs. Garnish each serving with parsley. Makes 6 servings. Each contains 112 calories.

NOTE: If a thin soup is desired, stir in additional tomato juice or water as needed.