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Spicy Gazpacho and Cheesy Herb Croutons

1 1/2 cups seeded and chopped tomatoes
3/4 cup seeded and chopped green bell pepper
3/4 cup peeled, seeded and chopped cucumber
1/2 cup onion, chopped
2 cups vegetable consomme
1 teaspoon lemon juice
2 bread sticks
5 tablespoons butter, melted
2 garlic cloves, crushed
2 tablespoons chopped flat-leaf parsley
1/4 cup freshly grated Romano cheese
1/4 cup sour cream

1. Combine chopped tomatoes, chopped green bell pepper, chopped cucumber, chopped onion, vegetable consomme, and lemon juice. Process about one-third of the mixture at a time in a blender or food processor until smooth, cover, and refrigerate for 4 hours.
2. Meanwhile, preheat the oven to 350 degrees . Cut bread sticks into 1/8-inch thick slices. In a medium bowl, combine melted butter, crushed garlic cloves, and chopped parsley. Add the bread slices and toss to coat evenly. Sprinkle with grated Romano cheese. Spread on a baking sheet and bake for 10 to 12 minutes, or until crisp and golden brown, stirring every 2 to 3 minutes. Cool. Serve over the chilled soup and top with sour cream.

Makes 4 servings.