This recipe can be prepared in 45 minutes or less.
Round out this satisfying soup with a composed platter of marinated beets, red onions, sliced hard-boiled eggs, pickled vegetables and a wedge of imported Parmesan. Try a purchased berry tart for a pretty dessert.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
Preparation
Step 1
Combine bread, basil and vinaigrette in medium bowl; toss to blend. Transfer half of bread to heavy medium skillet. Stir over medium-low heat until cubes are golden, about 10 minutes. Set aside.
Step 2
Place remaining bread in processor. Add tomatoes and garlic and process until coarse purée forms. With machine running, gradually add vegetable juice and process until smooth. Transfer mixture to medium bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup with salt and pepper.
Step 3
Ladle soup into chilled bowls. Top with croutons and serve.
