2 beef bouillon cubes
1 c. boiling water
1 (46 oz.) can Sacramento tomato juice
1 med. onion, chopped
1/2 med. cucumber, chopped
1 tsp. salt
1 c. celery, chopped
1 clove garlic
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh summer savory

If using dried use 1 teaspoon each.

Dissolve bouillon cubes in boiling water. Add tomato juice, onion, celery, cucumber, salt and herbs. Blend in blender or food processor. Add garlic and blend (only if making hot soup). If making cold soup, add garlic on toothpick and chill overnight. Remove garlic before serving.

Hot Soup: Simmer all ingredients about 40 minutes. Serve garnished with lemon slice and fresh parsley.