1 C. fresh orange juice
3 slices dense white bread, torn into chunks
2 medium peeled, seeded and coarsely chopped cucumbers
1 medium coarsely chopped green bell pepper
1/2 medium coarsely chopped red onion
2 pounds peeled and seeded ripe tomatoes (about 6 medium)
1 large clove peeled garlic
1/2 to 1 small seeded jalapeno pepper
3 T. fresh lime juice
2 T. extra-virgin olive oil
1 tsp. salt
1 tsp. freshly ground black pepper
1 large peeled and sectioned orange, cut into 1/2-inch pieces
1 C. tomato juice (if desired)
Paper-thin oranges slices for garnish

Combine juice and bread in a blender or food processor and let it soak for a few minutes. Working in batches if necessary, add half the cucumbers, half the bell pepper, half the onion, and all of the tomatoes, garlic, jalapeno pepper, lime juice, olive oil, salt and pepper. Process until very smooth. Pour the mixture into a 2-quart container and add the remaining cucumber, bell pepper and onion, and the orange. Refrigerate 6 to 24 hours for flavors to blend. Before serving, taste for seasoning and check for consistency. Add some or all of the tomato juice for a thinner soup. Ladle into chilled bowls and float 1 or more orange slices on top.

Yield: 6 servings
Calories: 168
Fat: 6g
Fiber: 4g