Gazpacho

4 tomatoes, quartered
1/2 small onion, sliced
1/2 green pepper, seeded, sliced
1/2 cucumber, sliced
4 sprigs parsley
1 clove garlic
1 teaspoon of instant beef bouillon
1 teaspoon of salt (opt.)
1/4 teaspoon of pepper
2 tablespoons of  canola (Puritan) oil
2 tablespoons of vinegar
3/4 cup of  cold water
2 ice cubes

Put all ingredients in blender. Cover. Blend 15 seconds or until all ingredients pass through blades. Do not over blend. Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped. Makes six servings. Serve cold.