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Prep Time: 13 Minutes Cook Time: 0 Minutes |
Ready In: 13 Minutes Servings: 10 |
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Ingredients:
2/3 cup roasted sweet red pepper in water, drained |
1 teaspoon minced garlic (about 2 cloves) |
1 (46-ounce) can vegetable juice, divided |
1 1/2 cups plus 2 tablespoons peeled, seeded, and finely chopped cucumber, divided (about 1 medium) |
1 tablespoon red wine vinegar |
1/2 teaspoon ground pepper |
1 (15-ounce) can low-sodium garbanzo beans, drained |
1 cup finely chopped green pepper (1 small) |
Directions:
1. Combine roasted red pepper, garlic, and 1 cup vegetable juice in container of an electric blender; cover and process until smooth. Transfer mixture to a large serving bowl; stir in remaining vegetable juice, 1 cup cucumber, and remaining 4 ingredients. Cover and chill at least 1 hour.
2. To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon remaining cucumber.
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