2-1/2 cups reduced-sodium tomato juice
3 tablespoons white vinegar
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
2 to 3 drops hot pepper sauce
4 large tomatoes, chopped and divided
1 medium onion, chopped
1 medium cucumber, peeled, seeded and chopped
1 medium green pepper, chopped
1/4 cup fat-free croutons
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.
Yield: 4 servings (1.5 cups each).