Summer Soup - cooking recipe

Ingredients

1 can tomato soup, undiluted
1/2 can water
2 Tbsp. white wine vinegar
1 Tbsp. light olive or vegetable oil
1/2 c. cucumber, peeled
1/3 c. green pepper strips
2 to 3 garlic cloves
1/4 tsp. pepper
1/2 c. diced tomatoes

Preparation

In the blender container, put 1 can of undiluted tomato soup plus 1/2 can of water, vinegar and olive oil (or your favorite vegetable oil).
Add coarsely chopped cucumber, green pepper strips garlic cloves and black pepper.
Whirl until pureed.
Chop tomatoes in fine dice and hold separately a minute, then add 4 or 5 ice cubes to the blender and whirl until ice is mainly broken up. Serve in bowl with croutons and the diced tomatoes sprinkled on, right away.