Ingredients
3
slices white bread, crusts removed
3
cloves garlic
2
tablespoons lemon juice
10
medium unpeeled tomatoes, diced (7 1/2 cups)
6
medium green onions, finely chopped (6 tablespoons)
2
medium cucumbers, peeled and diced (2 cups)
2
medium red bell peppers, diced (2 cups)
1
can (46 ounces) spicy eight-vegetable juice
2
tablespoons balsamic vinegar
1/2
teaspoon salt
1
cup cubed cooked chicken
Croutons, if desired
Preparation
Place bread, garlic and lemon juice in a food processor or blender. Cover and process until bread forms fine crumbs.
Place bread crumb mixture in large bowl. Stir in remaining ingredients except chicken and croutons. Place half of the bread crumbs and vegetable mixture (about 7 cups) in food processor or blender. Cover and process until smooth. Repeat in small batches if necesssary.
Stir smooth vegetable mixture into vegetable mixture remaining in bowl. Stir in chicken. Cover and refrigerate at least 1 hour until chilled. Serve with croutons.
