Ingredients

2 Roma (plum) tomatoes, quartered
1 large cucumber, peeled and halved
1 onion, peeled and halved
1 cup green bell pepper, diced
1 (4-ounce) jar diced pimento peppers, drained
2 (12 -ounce) cans tomato juice
1/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 cloves garlic, minced
1/2 cup croutons
1/4 cup chopped fresh chives

Directions

In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed, covered, for 30 seconds to purée the vegetables.

In a large bowl mix the puréed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). At the same time, refrigerate 6 serving bowls.

Meanwhile sauté the croutons in oil and add the garlic. Chop (separately) the remaining tomato, cucumber, onion and green bell pepper. Place the croutons and each of these chopped vegetables in separate bowls to serve as accompaniments. Serve soup in chilled bowls. Just before serving time, sprinkle with chopped chives for garnish. Serves 6.