Pour a cup of pure, natural, unsweetened beet juice over dry bread cubes (preferable with soft or no crusts). Blend with sautéed onion and garlic. Add fresh tomatoes, a peeled cucumber, parsley, basil, chili pepper, red pepper and purée to the desired texture. You can reserve some of the pepper, cucumber, and herbs for a garnish. Chill in a serving pitcher, along with the bowls or glasses you’ll use to serve each portion of cold soup. Make some herbed croutons for a crunchy topping.