3 c. tomato juice 2 Tbsp. canola oil 1/4 tsp. hot sauce 2 tomatoes,chopped 1 seedless cucumber, peeled, chopped 1 red pepper, chopped 1 green pepper, chopped 1 small onion, coarsely chopped 1 carrot, peeled, coarsely chopped 1 clove garlic, coarsely chopped salt and pepper fresh cilantro for garnish
Croutons: 4 slices multi-grain bread, cut into strips 1/4 c. canola oil 2 Tbsp. Parmesan cheese salt and pepper
What to do:
1. In a food processor, blend tomato juice, canola oil, hot sauce, tomatoes, cucumber, red pepper, green pepper, onion, carrot and garlic until almost smooth. Season with salt and pepper and refrigerate for 2 hr. Serve with cilantro and croutons. 2. To prepare the croutons: Preheat oven to 350°F. Toss bread with canola oil, Parmesan cheese, salt and pepper. Place on baking sheet. Bake for 20 min., until crisp. Stir occasionally. Use to garnish the soup.
