2 lbs. ripe tomatoes, seeded and diced, with their juice
2 large cloves garlic
1 slice stale white bread, crust removed*
1/2 cup reduced sodium tomato juice
2 Tbsp. tomato paste
4 tsp. white horseradish
2 tsp. white distilled vinegar
1 tsp. extra-virgin olive oil
Pinch cayenne pepper
Salt and ground black pepper, to taste
1/4 cup finely diced peeled cucumber
1/4 cup finely diced green bell pepper
1/4 cup finely diced red onion
4 Tbsp. whole-wheat croutons
In blender, whirl tomatoes and garlic to a coarse puree. Tear bread into 1 inch pieces and add to tomatoes. Add tomato juice, tomato paste, horseradish, vinegar, oil, and cayenne pepper. Whirl until soup is a finely pulpy puree. Season to taste with salt and pepper. Transfer soup to a container, cover, and chill 3-4 hours to overnight. It will keep up to two days.
Divide chilled soup among four soup bowls. To each bowl, add 1 tablespoon diced cucumber, pepper and onion. Top with 1 tablespoon croutons and serve immediately.
*If bread is not stale, set it on rack in a 225 degree oven until dry and hard, about 20 minutes.
Makes 4 servings.
Per serving: 120 calories, 3.5 g total fat (0 g saturated fat), 18 g carbohydrate,
4 g protein, 4 g dietary fiber, 250 mg sodium.