|Cucumber||1 Small, chopped to make 1 cup|
|Green pepper||1 Medium, chopped to make 1/2 cup|
|Celery stalk||1 , chopped to make 1/2 cup|
|Onion||1 Small, finely chopped to make 1/4 cup|
|Garlic||1 Clove (5 gm), minced|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Bottled hot pepper sauce||4 Dash (A Few Dashes)|
|Croutons||2 Tablespoon (For Garnishing)|
In a saucepan, boil water and put the tomatoes into the boiling water for 30 seconds to loosen skins; then immerse in cold water to slip off the skins.
Coarsely chop tomatoes to make about 2 1/2 cups.
In a mixing bowl combine chopped tomatoes, cucumber, green pepper, celery, onion, and garlic.
Stir in chicken broth, lemon juice, oil, sugar, salt, pepper, and hot pepper sauce.
Cover and chill thoroughly.
Arrange the soup into individual soup bowl and garnish each serving with croutons.