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.
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.