Ingredients
2-1/2 cups reduced-sodium tomato juice3 tablespoons white vinegar3 tablespoons olive oil2 garlic cloves, minced1/4 teaspoon salt2 to 3 drops hot pepper sauce4 large tomatoes, chopped and divided1 medium onion, chopped1 medium cucumber, peeled, seeded and chopped1 medium green pepper, chopped1/4 cup fat-free croutons
Preparation
In a blender, combine the tomato juice, vinegar, oil, garlic, salt, hot pepper sauce and half of the tomatoes; cover and process until smooth. Transfer to a bowl.
Add the onion, cucumber, green pepper and remaining tomatoes. Cover and refrigerate for 4 hours or until chilled. Garnish with croutons.
