Directions:
- Combine bread, basil and vinaigrette in medium bowl then toss to blend.
- Transfer half of bread to heavy medium skillet and stir over medium low heat until cubes are golden about 10 minutes.
- Set aside.
- Place remaining bread in processor.
- Add tomatoes and garlic and process until coarse puree forms.
- With machine running gradually add vegetable juice and process until smooth.
- Transfer mixture to medium bowl.
- Mix in garbanzo beans, bell pepper and cucumber.
- Season soup with salt and pepper then ladle soup into chilled bowls.
- Top with croutons and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.63 Kcal (2063 kJ) | ||
| Calories from fat | 29.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 5% | |
|---|---|---|---|
| Sodium | 656.32mg | 27% | |
| Potassium | 386.35mg | 8% | |
| Total Carbs | 103.28g | 34% | |
| Sugars | 19.3g | 77% | |
| Dietary Fiber | 2.16g | 9% | |
| Protein | 11.43g | 23% | |
| Vitamin C | 267mg | 445% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 10.8mg | 60% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 53.77 Kcal (225 kJ) | ||
| Calories from fat | 3.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 5% | |
|---|---|---|---|
| Sodium | 71.63mg | 27% | |
| Potassium | 42.17mg | 8% | |
| Total Carbs | 11.27g | 34% | |
| Sugars | 2.11g | 77% | |
| Dietary Fiber | 0.24g | 9% | |
| Protein | 1.25g | 23% | |
| Vitamin C | 29.1mg | 445% | |
| Iron | 1.2mg | 60% | |
| Calcium | 8.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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