Gazpacho with Chick-Peas & Garlic Croutons

Gazpacho is a cool Spanish summer soup sometimes called "salad in a bowl." This easy version is based on tomato juice and topped with freshly made garlic croutons. Serve the soup ice cold, in chilled bowls.

3 cups chilled no-salt-added tomato juice
1 medium red bell pepper, cut into large chunks
1 medium cucumber--peeled, seeded, and cut into large chunks
1 small red onion, cut into large chunks
1 can (19 ounces) chick-peas, rinsed and drained
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
2 garlic cloves, cut into thin slivers
2 cups firm crusty cracked-wheat bread cubes

1 In a food processor, combine 1 cup of the tomato juice, the bell pepper, cucumber, and onion, and process to a puree. Pour into a bowl.
2 Stir the chick-peas, 1 teaspoon of the oil, the vinegar, salt, hot pepper sauce, and remaining 2 cups tomato juice into the pureed mixture.
3 In a large nonstick skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the garlic and saute, stirring constantly, until just fragrant, about 30 seconds. Add the bread cubes and toss with the oil and garlic. Sauté, shaking the pan, until the cubes are golden brown, about 2 minutes. Remove from the heat and pour onto a plate.
4 Serve the soup topped with the croutons.

Makes 4 servings.
Per serving: 268 calories, 7.5g total fat (1g saturated), 0mg cholesterol, 9.6g dietary fiber, 43g carbohydrate, 11g protein, 426mg sodium.