2/3 cup roasted sweet red pepper in water, drained
1 teaspoon minced garlic (about 2 cloves)
1 (46-ounce) can vegetable juice, divided
1 1/2 cups plus 2 tablespoons peeled, seeded, and finely chopped cucumber, divided (about 1 medium)
1 tablespoon red wine vinegar
1/2 teaspoon ground pepper
1 (15-ounce) can low-sodium garbanzo beans, drained
1 cup finely chopped green pepper (1 small)
How to Make It
Combine roasted red pepper, garlic, and 1 cup vegetable juice in container of an electric blender; cover and process until smooth. Transfer mixture to a large serving bowl; stir in remaining vegetable juice, 1 cup cucumber, and remaining 4 ingredients. Cover and chill at least 1 hour.
To serve, ladle soup into individual bowls. Top each serving with 1 tablespoon remaining cucumber.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook