Ingredients

5 cups coarsely chopped tomatoes (about 6 medium)

3 cups tomato-based vegetable juice

2 1/4 cups chopped English hothouse cucumber (from 1 large), divided

1 cup chopped red onion (about 1 small), divided

1/4 cup extra-virgin olive oil

2 tablespoons finely chopped fresh basil plus additional for garnish

2 tablespoons plus 1 teaspoon red wine vinegar

2 tablespoons mayonnaise

3 small garlic cloves, peeled

2 teaspoons anchovy paste

Purchased Parmesan croutons (optional; for garnish)

Description

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