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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 medium tomatoes, peeled and chopped |
1 large cucumber, peeled and cubed |
1 large onion, chopped |
1 large green pepper, chopped |
2 (12-ounce) cans tomato juice, divided |
1/3 cup olive oil |
1/3 cup red wine vinegar |
1/4 teaspoon hot sauce |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
2 cloves garlic, peeled and halved |
2 tablespoons olive oil |
2 slices white bread, cut into 1/4-inch cubes |
1/2 cup chopped chives |
Directions:
1. Combine half of each of the tomato, cucumber, onion, and green pepper in a large bowl. Add 1/2 cup tomato juice; mix well. Puree vegetable mixture in blender.
2. Place remaining half of vegetables in separate serving bowls; cover and refrigerate.
3. Combine pureed vegetables, remaining tomato juice, 1/3 cup olive oil, vinegar, hot sauce, salt, and pepper in a large bowl, mixing well. Cover, and refrigerate at least 3 hours.
4. Rub inside of small skillet with halved garlic cloves; reserve garlic. Place 2 tablespoons olive oil in skillet, and sauté bread cubes over medium heat until golden brown. Drain well; place in a small serving dish.
5. To serve, mince reserved garlic; stir into chilled soup mixture, and sprinkle with chives. On a tray, arrange chopped vegetables and croutons to be sprinkled over the top of each serving.
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