Summer Garden Gazpacho

1. 1

   Combine bread, basil and vinaigrette in medium bowl; toss to blend.

2. 2

   Transfer half of bread to heavy medium skillet.

3. 3

   Stir over medium-low heat until cubes are golden, about 10 minutes.

4. 4

   Set aside.

5. 5

   Place remaining bread in processor.

6. 6

   Add tomatoes and garlic and process until coarse puree forms.

7. 7

   With machine running, gradually add vegetable juice and process until smooth.

8. 8

   Transfer mixture to medium bowl.

9. 9

   Mix in garbanzo beans, bell pepper and cucumber.

10. 10

    Season soup with salt and pepper.

11. 11

    Ladle soup into chilled bowls.

12. 12

    Top with croutons and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.