Ingredients Jump to Instructions ↓

  1. 4 cups tomato juice, divided

  2. 5 medium tomatoes, peeled, seeded and chopped

  3. 2 medium cucumbers, peeled, seeded and cut into chunks

  4. 1 medium green pepper, quartered

  5. 1 medium sweet red pepper, quartered

  6. 1 medium onion, peeled and quartered

  7. 2 garlic cloves, peeled

  8. 1 tablespoon minced fresh thyme

  9. 1/4 cup white balsamic vinegar

  10. 4 cups cubed bread, crusts removed

  11. 2 tablespoons olive oil

  12. 1/4 teaspoon pepper BREAKSTONE'S® Fat-Free Sour Cream , fat-free croutons and parsley, optional

Instructions Jump to Ingredients ↑

  1. 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. Yield: 9 servings.


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