Garden Gazpacho
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2 1/2 cups 1/2-inch cubes trimmed French bread
1/3 cup chopped fresh basil
3 tablespoons bottled olive oil vinaigrette
2 medium tomatoes, cored, seeded, chopped
1 garlic clove, chopped
3 cups chilled regular or spicy mixed vegetable juice
1 cup drained canned garbanzo beans (chickpeas)
3/4 cup chopped yellow bell pepper
3/4 cup chopped seeded peeled cucumber

Combine bread, basil and vinaigrette in medium bowl; toss to blend.
Transfer half of bread to heavy medium skillet. Stir over medium-low
heat until cubes are golden, about 10 minutes. Set aside.

Place remaining bread in processor. Add tomatoes and garlic and
process until coarse puree forms. With machine running, gradually add
vegetable juice and process until smooth. Transfer mixture to medium
bowl. Mix in garbanzo beans, bell pepper and cucumber. Season soup
with salt and pepper. Ladle soup into chilled bowls. Top with
croutons and serve.


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