Cool Tomato Soup

• 4 cups tomato juice, divided
• 5 medium tomatoes, peeled, seeded and chopped
• 2 medium cucumbers, peeled, seeded and cut into chunks
• 1 medium green pepper, quartered
• 1 medium sweet red pepper, quartered
• 1 medium onion, peeled and quartered
• 2 garlic cloves, peeled
• 1 tablespoon minced fresh thyme
• 1/4 cup white balsamic vinegar
• 4 cups cubed bread, crusts removed
• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• Fat-free sour cream, fat-free croutons and parsley, optional

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.
2. 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.
3. Cover and refrigerate for 1-2 hours before serving. Garnish with sour cream, croutons and parsley if desired.

tomato juice, tomatoes, cucumbers, green pepper, sweet red pepper, onion, garlic, thyme, white balsamic vinegar, bread, olive oil, pepper, sour cream

Taken from www.tasteofhome.com/recipes/cool-tomato-soup/ (may not work)