1. Measure 2 cups of the tomatoes, garlic, onion, vinegar, tomato paste and salt into blender container. Blend until smooth. Pour into medium mixing bowl. Place remaining tomatos in blender container. Process until smooth. Stir into tomato-onion mixture. Chill thoroughly.
2. While soup is chilling, melt margarine in large fry pan over low heat. Add KELLOGG'S Stuffing Mix and split garlic, stirring until well coated. Cook, stirring frequently, until stuffing mix are well coated. Cook, stirring frequently, until stuffing mix is crisp and lightly browned. Remove garlic and discard. Set stuffing mix aside to cool.
3. Portion tomato, green pepper, cucumber and egg into 6 chilled soup bowls. Pour about 3/4 cup soup over each portion. Top with stuffing mix.