Gazpacho Valenciana

2 cloves garlic
1 t salt
1/4 t cumin
1/4 cup olive oil
8 large tomatoes, peeled, seeded and pureed
1 T red wine vinegar
cucumber, minced
green pepper, minced
green onion, minced

Puree garlic, salt, cumin and olive oil in blender. Combine with pureed tomatoes and vinegar. Beat in blender until smooth. Chill thoroughly. Serve the minced vegetables in separate bowls to add to the soup as garnish. Serves six.