Ingredients
2 to 3 cucumbers (about 4 cups total)
1 1/2 cups fresh basil leaves, washed
2 large cloves garlic
3 to 4 tablespoons olive oil
1 (28-ounce) can diced tomatoes
18 ounces (2 1/4 cups) tomato juice, chilled
Cayenne pepper, to taste
1/2 to 3/4 tablespoon salt, or to taste
1 tablespoon balsamic vinegar
CROUTONS:
5 to 6 slices day-old French bread
1/4 cup oil, or as needed for frying bread cubes
Preparation
Peel and seed cucumbers, then slice. Set aside.
In the bowl of a food processor, combine basil, garlic and olive oil. Process until basil and garlic are finely chopped. Remove this mixture to a large bowl.
Process the cucumbers until puréed, then add to basil mixture.
Purée diced tomatoes with their juices in food processor and add them to the same bowl.
Add chilled tomato juice. Season with cayenne pepper and salt and stir in balsamic vinegar. Combine well, cover and chill until serving time.
FOR THE CROUTONS:
Trim crust from bread and cut into 1-inch cubes. Heat oil, then add bread cubes, a few at a time, to the hot oil. Turn as needed to brown all sides, then remove and drain on paper towels. To serve, pour soups into chilled bowls and garnish with croutons.
Makes 8 servings, each 240 calories (36.7 percent calories from fat), 10 g fat, 0 mg cholesterol, 1110 mg sodium, 31 g carbohydrates, 3 g fiber, 7 g protein.
