Summer Garden Salad Soup

1 medium red bell pepper, coarsely chopped

1 small cucumber, peeled, seeded and coarsely chopped

1 stalk celery, coarsely chopped

2 medium tomatoes, coarsely chopped

¼ cup coarsely chopped onion

¼ cup cilantro leaves

1 clove garlic

3 cups tomato juice (3 points)

½ cup Pace Picante Sauce

½ teaspoon salt

Chopped cucumber (optional)

Place red pepper, cucumber and celery in food processor fitted with steel blade or in blender; process using on/off turns just until vegetables are finely chopped. Transfer to large bowl. Place tomatoes, onion, cilantro and garlic in food processor or blender; process until smooth, about 1 minute. Add to vegetables in large bowl. Stir in tomato juice, Pace Picante Sauce and salt. Cover and chill at least 3 hours. Ladle into soup bowls; garnish with cucumber, if desired. Serve with additional Pace Picante Sauce.

Makes 7 one-cup servings, 0.4 points per cup