Servings: 6

3 c. tomato juice 3 c. tomato juice
2 tbsp. olive oil OR oil 2 tbsp. olive oil OR oil
2 tbsp. wine vinegar 2 tbsp. wine vinegar
1 clove garlic 1 clove garlic
2 medium tomatoes (peeled & quartered) 2 medium tomatoes (peeled & quartered)
small cucumbers small cucumbers
1 small green pepper (cut into pieces) 1 small green pepper (cut into pieces)
3 medium stalks celery (sliced) 3 medium stalks celery (sliced)
¼ medium onion (cut into pieces) ¼ medium onion (cut into pieces)
4 sprigs fresh parsley 4 sprigs fresh parsley
2 slices bread (torn into pieces) 2 slices bread (torn into pieces)
1 tsp. salt 1 tsp. salt
¼ tsp. black pepper ¼ tsp. black pepper
1 c. croutons 1 c. croutons

Put oil, wine vinegar, garlic, & 1-c. tomato juice into blender container & blend till garlic is finely chopped.
Cut 1 cucumber into pieces.
Add half the cut cucumber, half the tomatoes, half the pepper, half the celery, half the onion, half the parsley, half the bread, half the salt, & half the black pepper to the blender container & puree.
Transfer the blender contents to a 2-qt. container.
Pour remaining tomato juice into blender container, add remaining cut cucumbers, remaining vegetables, parsley, bread, salt, & black pepper, & puree.
Add contents to container, cover, & chill thoroughly in refrigerator.
Serve in chilled mugs, topped with croutons & cucumber slices.

SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)  SOURCE: "Better Homes & Gardens Blender Cook Book" (1971 ed.)