Gazpacho

2 1/2 cups peeled and finely chopped tomatoes
1 cup peeled and finely diced cucumber
1/2 cup finely chopped green pepper
1/4 cup minced onion
1 clove garlic, minced
3 enveloped instant beef broth
1 1/4 cups water
1/2 cup olive oil
1/4 cup wine vinegar
dash tabasco
1 tsp. salt
1/3 cup croutons

Comvine tomatoes, cucumber, green pepper, onion, and garlic in large bowl. In separate bowl dissolve beef broth in water. Pour broth over vegetables with oil and vinegar. Season with tabasco and salt. Chill at least 2 hours and serve with croutons.