¼ cup butter ¼ cup olive oil 1 tsp oregano ½ tsp rosemary 1 tsp basil 1 tsp minced garlic 4 French bread slices, ¾” thick 6 6-ounce cans V8 juice 2 cups tomato juice 1 cup diced tomatoes, seeded 1 cup diced cucumber ½...

• ¼ cup butter
• ¼ cup olive oil
• 1 tsp oregano
• ½ tsp rosemary
• 1 tsp basil
• 1 tsp minced garlic
• 4 French bread slices, ¾” thick
• 6 6-ounce cans V8 juice
• 2 cups tomato juice
• 1 cup diced tomatoes, seeded
• 1 cup diced cucumber
• ½ cup diced green bell pepper
• ½ cup diced yellow bell pepper
• ½ cup diced zucchini
• ½ cup diced summer squash
• ¼ cup minced onion
• ¼ cut minced garlic
• 3 TBS white wine vinegar
• Juice of ½ lemon
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp Louisiana Hot Sauce
• ¼ cup chopped cilantro or parsley

1. Cut French bread into ¾” cubes with crust on; in heavy skilled melt butter and olive oil over medium high heat; add oregano, basil, rosemary, and garlic; sauté 1-2 minutes
2. Add French bread cubes and sauté until croutons are thoroughly coated; season with salt; remove from skillet & spread on large cookie sheet
3. Place croutons into preheated 300? oven and bake for 30 minutes or until crisp; set aside
4. Into a large mixing bowl, combine juices and remaining vegetables including onions and garlic; blend well and add vinegar and lemon juice; add salt, pepper, and hot sauce
5. Add cilantro, cover tightly and chill for 4-6 hours
6. Served into chilled cups or bowls topped with croutons and additional sprinkle of parsley or cilantro

Serves 8-10