Instructions: Crush peeled garlic into the bottom of a 2 1/2-quart bowl. Core tomatoes and discard cores and seeds; finely dice tomatoes. Pare cucumbers, cut lengthwise into eighths, discard centers and seeds; finely dice remaining cucumber.

Measure all ingredients except croutons and parsley into the large bowl on to of garlic. Mix thoroughly. Cover bowl tightly and chill for 2 hours or longer. Serve soup in chilled bowls garnished with croutons and parsley.

This recipe yields 9 servings.

Serving size: 3/4 cup.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice or V-8.

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