Eat This: Summery Soup

Second in a summery series . . . .  I know that this recipe sounds weird, but I promise that if you like gazpacho you will love this version.

SECRET GAZPACHO

4 cups tossed green salad with vinaigrette dressing
4 cups V-8 juice
1 T lemon juice
1/2 tsp. hot sauce
1/4 tsp. salt
1/4 tsp. pepper
Dilled Croutons (recipe follows)

Place salad in blender or food processor; process until smooth, stopping to scrape down sides.  Combine salad mixture and next 5 ingredients; cover and chill.  Serve topped with Dilled Croutons.  Yield:  4 servings.  To make Dilled Croutons, combine 3 T olive oil, 1/2 tsp. dried dillweed and 1/8 tsp. garlic salt.  Drizzle olive oil mixture over 4 slices of white bread, trimmed of crust and cut into 1/2-inch cubes, and toss gently.  Spread bread cubes evenly on an ungreased bakin sheet, and bake at 300 degrees for 25 minutes or until golden-brown, stirring after 10 minutes.