Ingredients

• 4 large tomatoes
• 1 small cucumber, chopped (1 cup)
• 1 medium green bell pepper, chopped (1/2 cup)
• 1 stalk celery, chopped (1/2 cup)
• 1 small onion, finely chopped (1/4 cup)
• 1 clove garlic, minced
• 1 (13-3/4-ounce) can chicken (or veggie) broth
• 2 tablespoons lemon juice (fresh is best)
• 1 teaspoon to 1 tablespoon oil, to taste
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• dash hot pepper sauce
• croutons

Directions

1. Plunge tomatoes into boiling water for 30 seconds, then into cold water. Slip off skins; then coarsely chop (2-1/2 cups). In a large bowl, combine all vegetables and garlic. Stir in broth and remaining ingredients. Cover and transfer to the fridge until chilled. Serve with croutons. Variation: Whirl in blender in batches until preferred smoothness (I blend about half), then stir together.