GAZPACHO

1 clove garlic
1/2 onion
1/2 large cucumber, peeled, in chunks
3 ripe tomatoes, peeled, seeded (1 pound)
11.5 ounce can tomato juice (divided)
1/4 cup red wine vinegar
1 tbsp olive oil
1 tsp salt
1/2 tsp each cumin, Worcestershire sauce
1/4 tsp each black pepper, hot pepper sauce
1/2 cup Mrs. Cubbison's Croutons 
1/4 cup each diced avocado, green pepper, green onions


In food processor or blender, mince garlic, add onion, cucumber, tomatoes and 1/2 can of the tomato juice. Process until coarsely chopped. Pour into serving bowl, stir in remaining tomato juice, vinegar, olive oil, salt and seasonings. Cover and chill, several hours. When ready to serve, stir soup, top with croutons and diced vegetables. Makes 4 to 6 servings.