| 14 | 30 | 177 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 6 |
| 1/2 tsp | Black pepper (1/4 for soup + 1/4 for croutons) |
| 4 tbsp | Canola oil (2 for soup + 2 for croutons) |
| 1 medium | Carrots (peeled, coarsely chopped) |
| 3 sprig | Cilantro (coriander) (for garnish) |
| 1 medium | Cucumber, peeled (seedless, chopped) |
| 1 clove(s) | Garlic (coarsely chopped) |
| 3 slice | Mixed-grain bread (cut into strips, for croutons) |
| 1 tbsp | Parmesan cheese, grated (for croutons) |
| 1/4 tsp | Hot sauce |
| 2 medium | Tomato (chopped) |
| 1 medium pepper(s) | Green bell pepper (chopped) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 3 cup | Tomato juice |
| 1 large slice | Yellow onion (coarsely chopped) |
In a food processor, blend tomato juice, canola oil, hot sauce, tomatoes, cucumber, red pepper, green pepper, onion, carrot and garlic until almost smooth. Season with pepper and refrigerate for 2 hours. Serve with cilantro and croutons.
To prepare the croutons:
Preheat oven to 350F (180C). Toss bread with canola oil, Parmesan cheese, and pepper. Place on baking sheet. Bake for 20 minutes, until crisp. Stir occasionally. Use to garnish the soup.
| Grain | 0.4 |
| Vegetables | 2.8 |
