Country Gazpacho with Garlic Croutons

2 large garlic cloves

3 large ripe tomatoes, peeled and cut into chunks

1 medium cucumber, peeled and cut into chunks

½ large red bell pepper, cut into chunks

½ cup chopped sweet white or red onion

1 cup tomato juice

1 TB fresh lemon juice

¼ tsp salt

1/8 tsp ground red pepper

1 TB extra virgin olive oil

2 slices whole wheat bread, cut into ½ inch cubes

With food processor drop one garlic clove and process until finely chopped. In batches add the tomatoes, cucmber, bell pepper, and onion; process until pureed. Pour into a large bowl. Stir in the tomato juice, lemon juice, salt and red pepper. Cover and refrigerate about 2 hours, until well chilled.

Meanwhile smash the remaining garlic clove with the flat side of a chef knife or mallet. Place the garlic and oil in a medium nonstick skillet over medium h-low heat. Cook. Turning and pressing down on garlic until golden, about 4 min. Discard garlic. Add the bread cubes to the garlic-oil and stir until brown and crisp, 2-3 minutes. Transfer the croutons to a bowl and let cool. To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons. Per 1/1/4 cups: 130 calories, 4.5 g fat, 21 g carb, 4 g protein, 4 g fiber, 450 mg sodium.