3 medium tomatoes, skinned
1 large cucumber
1 large onion
1 green pepper
1 can pimento, drained
2 (12 oz.) cans tomato juice
1/3 c. olive oil
1/3 c. red wine vinegar
1/4 tsp. Tabasco sauce
1 1/2 Tbsp. salt
1/8 tsp. black pepper
2 slices white bread
2 cloves garlic
2 Tbsp. olive oil
1/2 c. chopped chives
Peel tomatoes; cut cukes into cubes. Chop onion and
green pepper. Put in electric blender at high speed for 1
minute. Use 1/2 of vegetables and reserve rest in cubes. Add
tomato juice. Cut bread into 1/4-inch cubes. Rub inside
skillet with garlic. Add 2 tablespoons olive oil; saute.
To serve: Crush remaining garlic into chilled soup.
Ladle soup; sprinkle with chives. Add layer on top of remain-
ing vegetables and croutons.
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