Instructions: In a bowl, mix tomatoes, green pepper, onion, cucumber, vinegar, garlic, tomato juice, olive oil and bread. Put mixture in batches in a blender and blend on high speed for 3 to 4 minutes, until very smooth. Strain through a coarse strainer.

Season with salt, pepper and vinegar as needed. Chill.

For croutons, heat olive oil and butter in a skillet. Add crushed garlic and cook until golden brown, about 4 to 5 minutes. Remove garlic and discard. Add bread cubes and stir to coat. Saute slowly, stirring occasionally, for 20 to 30 minutes, until the bread cubes are golden. Cool.

Garnish soup with croutons and serve.

This recipe yields 6 servings.

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