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3 medium tomatoes
1 large cucumber
1 large onion
1 green pepper
1 small jar pimiento, drained
2 (12 oz.) cans tomato juice
2 cloves garlic
2 Tbsp. olive oil
1/3 c. olive oil
1/3 c. red wine vinegar
1/4 tsp. Tabasco sauce
1/8 tsp. black pepper
2 slices white bread
1/2 c. chopped chives
1 1/2 tsp. salt

Peel tomatoes and cucumber. Cut in small cubes. Chop
onion and green pepper and mix with cubed vegetables. Reserve
1/2 of mixed vegetables. Set aside and chill. Put all other
ingredients, except garlic, olive oil, bread and chives, in
blender for 1 minute and chill.
Cut bread in 1/4-inch cubes. Put in skillet with
garlic. Add oil and saute. Crush remaining garlic and add to
chilled soup. Serve individual servings. Top with cubed
vegetable chives and croutons.

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