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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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It's easy to crave soup-even on a hot day-when it's chilled and filled with the fresh flavors of summer. Serve a tomatoey batch as an appetizer or a side for a main dish salad. âWendy Nickel, Kiester, Minnesota Ingredients:
4 cups tomato juice, divided |
5 medium tomatoes, peeled, seeded and chopped |
2 medium cucumbers, peeled, seeded and cut into chunks |
1 medium green pepper, quartered |
1 medium sweet red pepper, quartered |
1 medium onion, peeled and quartered |
2 garlic cloves, peeled |
1 tablespoon minced fresh thyme |
1/4 cup white balsamic vinegar |
4 cups cubed bread, crusts removed |
2 tablespoons olive oil |
1/4 teaspoon pepper |
fat-free sour cream, fat-free croutons and parsley, optional |
Directions:
1. In a blender, cover and process 1 cup tomato juice and half of the tomatoes, cucumbers, peppers, onion, garlic and thyme until chopped. Transfer to a large bowl. Repeat.
2. Place vinegar and remaining tomato juice in the blender. Add the bread; cover and process until smooth. Add to vegetable mixture; stir in oil and pepper.
3. Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons and parsley if desired. Yield: 9 servings.
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