Instructions: Melt butter in large, heavy saucepan over medium heat. Add onions and garlic; cook 1 minute. Add tomatoes and cucumbers. Cook 1 minute. Add salt and pepper to taste. Stir in tomato paste, sugar, broth and red pepper sauce. Heat to boil; reduce heat to low. Simmer until vegetables are very soft, stirring occasionally, about 30 minutes.

Puree soup in batches in food processor fitted with metal blade, blender or food mill. Strain, if desired. Taste and adjust seasonings, adding salt, pepper and red pepper sauce, if desired. (Soup can be prepared 1 day ahead. Cool, cover and refrigerate. It can also be frozen: defrost before continuing.) Return soup to pan; reheat, stirring frequently.

For croutons, heat oven to 300 degrees. Stir together garlic, parsley, butter, red pepper, salt and red pepper sauce in small bowl. Spread mixture on both sides of bread. Arrange on baking sheet. Bake until golden brown, about 5 minutes per side.

Ladle soup into 6 bowls. Garnish with green onions and tarragon. Float 1 crouton in each bowl. Pass remaining croutons separately.

This recipe yields 6 servings.

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