Combine in a large stainless steel bowl:
     One 46-ounce can tomato or tomato vegetable juice
     One 101⁄2-ounce can condensed beef consommé, undiluted
     Juice of 1 lemon or lime or 1 tablespoon red wine vinegar
     2 tablespoons chopped basil
     (2 tablespoons chopped thyme)
     (1 tablespoon soy sauce)
     1 to 2 garlic cloves, minced
     1⁄4 to 1⁄2 teaspoon hot pepper sauce
Process in batches in a blender, until finely chopped (do not puree), and add to the bowl:
     1 cucumber, peeled, seeded, and coarsely chopped
     3 large carrots, cut into chunks
     1⁄2 head small purple cabbage, cored and cut into chunks
     1 bunch watercress, tough stems trimmed
     1 bunch scallions, trimmed, or 1 medium onion, cut into chunks
     (1⁄2 red or green bell pepper)
Season with:
     Salt and black pepper to taste
Cover and chill until very cold, 1 to 2 hours. Serve in chilled bowls or 8-ounce cups and pass:
     Large croutons or grilled, garlic-rubbed bread