A fruity twist on the classic summer soup. Serves 8-10.
2 slices of day-old Italian bread, crusts removed
3-4 large tomatoes, very ripe, cut into chunks
1-2 Kirby (pickling) cucumbers, seeded, cut into chunks
1/4 cup finely chopped onion
2 cloves garlic, minced
1 green bell pepper, seeded, cut into chunks
1 yellow bell pepper, seeded, cut into chunks
1 red bell pepper, seeded, cut into chunks
1 ripe mango, peeled, cut into chunks
2 tsp mint leaves, chopped (or more to taste)
1/4 cup basil leaves, chopped
2 Tbsp balsamic vinegar
1 cup V-8 juice
Black pepper, to taste
2-3 Tbsp extra-virgin olive oil, optional
Tear bread into chunks and soak in cold water for 1 minute. Remove, and squeeze out the water. Add bread to a large stainless steel bowl, along with next 10 ingredients. Using an immersion blender (or in batches in a regular blender), puree the mixture until it is a pleasing soup-like consistency, but still with distinct bits of vegetables. Add balsamic, V-8 juice and black pepper, to taste. Stir in the olive oil. Cover and chill for at least 1 hour, or overnight, to allow flavors to mingle. Serve cold.