Ingredients
4 cups tomato juice, divided5 medium tomatoes, peeled, seeded and chopped2 medium cucumbers, peeled, seeded and cut into chunks1 medium green pepper, quartered1 medium sweet red pepper, quartered1 medium onion, peeled and quartered2 garlic cloves, peeled1 tablespoon minced fresh thyme1/4 cup white balsamic vinegar4 cups cubed bread, crusts removed2 tablespoons olive oil1/4 teaspoon pepperFat-free sour cream, fat-free croutons and parsley, optional
Preparation
In a blender, cover and process 1 cup tomato juice and half of the tomatoes, cucumbers, peppers, onion, garlic and thyme until chopped. Transfer to a large bowl. Repeat.
Place vinegar and remaining tomato juice in the blender. Add the bread; cover and process until smooth. Add to vegetable mixture; stir in oil and pepper.
Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons and parsley if desired.
