|6||tomatoes (about 2-1/2 lb/1.25 kg), peeled, seeded and cut in chunks|
|1||small onion, cut in chunks|
|4||cloves garlic, chopped|
|2||each sweet peppers (preferably 1 green and 1 yellow), cut in chunks|
|1||cucumber, peeled, seeded and cut in chunks|
|1-1/2 cups (375 mL)||cooked corn kernels|
|1/4 cup (50 mL)||red wine vinegar|
|2 tbsp (25 mL)||olive oil|
|1 to 1-1/2 cups (250 to 375 mL)||tomato juice or vegetable cocktail|
|Salt and cayenne pepper to taste|
In food processor, purée together tomatoes, onion and garlic. Turn into large bowl. Add sweet peppers to processor and pulse until finely chopped; add to tomato purée. Process cucumber until finely chopped; stir into tomato purée along with corn.
Add vinegar and oil. Thin with enough tomato juice until thick soup-like consistency. Add salt, cayenne pepper and up to 1 tbsp (15 mL) more vinegar if desired. Refrigerate until very well chilled. Serve sprinkled with croutons, cucumber and sweet peppers.
Per serving 120 cal, 19 g carb, 3 g protein, 3.5 g fat