Combine the cucumber, carrot, green onion, garlic and shoyu. Let marinate for 30 to 40 minutes, mixing occasionally. Place the tomatoes, jalapeno and sea salt in a blender or food processor. Puree until smooth. Pour into a mixing bowl and add the garbanzo beans. Mix and chill for 45 minutes. Ladle the chilled soup into individual bowls. Garnish each bowl with an equal amount of marinated vegetables and your favorite croutons.
Per serving - 145 calories, 1 g fat (7% calories from fat), 9 g protein, 23 g carbohydrate, 7 g fiber, 0 mg cholesterol, 547 mg sodium
