|Tomatoes||1 3⁄4 Pound, peeled (2 Large Ones)|
|Cucumber||1 Large, pared and halved|
|Onion||1 Medium, peeled and halved|
|Green pepper||1 Medium, quartered and seeded|
|Pimiento||1 , drained|
|Tomato juice||24 Ounce (2 Cans Of 12 Ounce Each)|
|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Hot red pepper sauce||1⁄4 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Pepper||1⁄8 Teaspoon, coarsely ground|
|Garlic||2 Clove (10 gm), split|
|Croutons||1⁄2 Cup (8 tbs) (Packaged Ones)|
|Chives||1⁄4 Cup (4 tbs), chopped|
1 In a blender, add one tomato, half the cucumber, half the onion, a green-pepper quarter, the pimiento and 1/2 cup tomato juice.
2 Cover and blend well at high speed for 30 seconds, to puree the vegetables.
3 In large bowl, mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, the vinegar, red-pepper sauce, salt and pepper.
4 Cover and refrigerate the mixture for about 2 hours until chilled.
5 Also chill 6 serving bowls at the same time.
6 Take a small skillet and rub the inside with garlic, reserve the garlic.
7 Add in the remaining oil and heat.
8 Add in the croutons and saute until browned. Set aside.
9 Chop the remaining tomato, cucumber, onion and green pepper.
10 In separate bowls, place the chopped vegetables and croutons.
11 Crush the reserved garlic, and add in to the chilled soup.
12 Serve in chilled bowls and sprinkle with chopped chives. Pass the chopped vegetables and croutons as accompaniments.