4 c Crumbled French bread 1 md Green bell pepper, (crusts Trimmed) seeded and chopped 5 md Tomatoes, peeled, 1 sm Clove garlic, minced, seeded And coarsley chopped 4 c Cold water 2 md Cucumbers, peeled, 1/4 c Red wine vinegar, seeded and Chopped 4 t Salt 1 lg Onion, chopped 1/4 c Olive oil 1 T Tomato paste
GARNISH:
1 c Dried French bread cubes 1/2 c Peeled and finely (crusts Trimmed) x Chopped cucumber 1/2 c Finely chopped onion 1/2 c Seeded and finely x Chopped green bell pepper Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings. The original recipe is from Bon Appetit's Light & Easy Special Edition (1987). From: interaccess!spteach@uunet.uu.net (Steve Rosenzweig). rfvc Digest V94 Issue #171, Aug. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.