Crunchy croutons add color and texture to complement this vegetable soup.
2 pounds tomatoes, seeded and diced
1 (46-ounce) bottle vegetable juice
2 cups peeled, seeded and diced cucumber
3 tablespoons diced green onions
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 cup croutons
In a large saucepan, combine tomatoes with vegetable juice, cucumbers, green onions, vinegar, garlic powder, salt and sugar. Bring to a boil, reduce heat and simmer, covered, until tomatoes are soft, about 5 minutes. Serve hot, topped with croutons.
Makes 10 servings.