Crunchy croutons add texture to complement this tomato-based vegetable soup.
2 pounds tomatoes, peeled, seeded and diced*
1 (46-ounce) bottle vegetable juice (V-8)
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 8 to 10 servings.
*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.