Ingredients

2 1-inch white bread slices, crusts removed
1 large garlic clove
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 small onion, chopped
1 red or green bell pepper, chopped
1/2 cucumber, peeled and seeded and chopped
4 large tomatoes, cored and chopped
3 cups tomato juice
Salt and freshly ground pepper to taste

Condiments:
1/2 cucumber, peeled, seeded and diced
1/2 large red pepper, peeled seeded and diced
2 firm, ripe tomatoes, cored and diced
2 Tablespoons olive oil
2 1-inch thick slices white bread, crusts removed and cubed

Directions

For soup, soak the bread in water to cover. Place the garlic in blender and finely mince.

Squeeze the bread dry and add to garlic and pulse. Mix the oil and vinegar. With the motor running, gradually add to the bread. This will produce a thick white sauce; transfer to a bowl.

Place the onion, pepper, cucumber and tomatoes in the work bowl and blend until smooth. Pour into a large container and stir in the tomato juice and bread mixture and combine well. Season with salt and pepper. cover and chill several hours until very cold and flavors have blended.

Arrange the vegetable condiments in rows in an oval dish. Heat the oil and cook the bread cubes until golden. Drain and put into a small dish. Serve the cold soup in chilled plates, granishing with condiments of choice. Makes 6-8 servings.

Each serving contains 259 calories; 24 gm fat; 241 mg sodium; 0 gm cholesterol.