Garden Gazpacho

• 2/3 cup roasted sweet red pepper in water, drained
• 1 teaspoon minced garlic (about 2 cloves)
• 1 (46-ounce) can vegetable juice, divided
• 1 1/2 cups plus 2 tablespoons peeled, seeded, and finely chopped cucumber, divided (about 1 medium)
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground pepper
• 1 (15-ounce) can low-sodium garbanzo beans, drained
• 1 cup finely chopped green pepper (1 small)

1. Combine roasted red pepper, garlic, and 1 cup vegetable juice in container of an electric blender; cover and process until smooth. Transfer mixture to a large serving bowl; stir in remaining vegetable juice, 1 cup cucumber, and remaining 4 ingredients. Cover and chill at least 1 hour.
2. To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon remaining cucumber.

roasted sweet red pepper, garlic, vegetable juice, cucumber, red wine vinegar, ground pepper, garbanzo beans, green pepper

Taken from www.myrecipes.com/recipe/garden-gazpacho-0 (may not work)