Gazpacho with 9-Grain Croutons

Makes 4 Servings

1 1/2 cups sliced peeled plum tomatoes
1/2 cup chopped unpared cucumber
1/2 cup sliced scallions
2 tablespoons tarragon wine vinegar
1 large garlic clove
2 cups spicy mixed vegetable juice or low-sodium mixed vegetable juice
1 teaspoon dried tarragon
1/4 teaspoon hot red pepper sauce*
Salt to taste
1 tablespoon reduced-calorie tub margarine
2 teaspoons olive oil
1 garlic clove, minced
2 slices 9-grain or whole-wheat bread, cut in 1" cubes

In food processor or blender, place tomatoes, cucumber, scallions, vinegar and whole garlic clove; process, in pulses, until vegetables are chunky. Pour into a large bowl. Stir in vegetable juice, tarragon and pepper sauce, if using. Salt to taste. Cover and refrigerate until well chilled.

Just before serving, in medium skillet, melt margarine with oil; add the minced garlic. Add bread cubes; toss to coat. Cook and stir just until bread begins to brown, about 2-3 minutes. Top each serving equally with croutons.

*Omit liquid red pepper sauce if using spicy vegetable juice.

Each serving (1 cup) provides: 3/4 Fat; 2 1/4 Vegetable; 1/2 Bread; 5 Optional Calories.

Per serving: 113 Calories; 3 g Protein; 4 g Fat; 17 g Carbohydrate; 491 mg Sodium; 0 mg Cholesterol; 2 g Dietary Fiber.