Gazpacho Soup

Cook vegetables 5 minutes or until tender.

Put garlic, paprika, olive oil and a little salt and pepper into the container of the blender, cover and start motor.

Remove the cover and gradually pour in the cooked vegetables.

Replace the cover and blend soup for 10 seconds, or until it is smooth.

Stir into the soup 1 cucumber, cut into tiny dice and the black olives; chill. At serving time, put an ice cube in each plate and pour over it the chilled gazpacho.

Sprinkle the soup liberally with chopped parsley and garnish it with tiny croutons.