Gazpacho - cooking recipe

Ingredients

2 medium cloves garlic, minced
2 Tbsp. olive oil
1/4 c. wine vinegar
2 c. chopped cucumber
3 (10 3/4 oz.) cans Campbell's tomato soup
3 c. cold water
1 c. chopped green pepper
1/2 c. chopped onion croutons

Preparation

In small saucepan, cook garlic in olive oil.
Combine in a large bowl with soup, water and vinegar.
Chill for 4 hours. Serve in chilled bowls.
Pass chilled vegetables and croutons for garnish.
Makes about 6 1/2 cups.