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