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Combine bread, basil and vinaigrette in medium
bowl; toss to blend.
Transfer half of bread to heavy medium skillet.
Stir over medium-low
heat until cubes are golden, about 10 minutes.
Set aside.
Place remaining bread in processor. Add tomatoes
and garlic and
process until coarse puree forms. With machine
running, gradually add
vegetable juice and process until smooth. Transfer
mixture to medium
bowl. Mix in garbanzo beans, bell pepper and cucumber.
Season soup
with salt and pepper. Ladle soup into chilled bowls.
Top with
croutons and serve.
