| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1994 | 1 | servings | |
INGREDIENTS
| 2 1/2 | lb | Vine-ripened tomatoes; chopped |
| 1 | md | Green bell pepper; chopped |
| 1 | md | Red bell pepper; chopped |
| 1 | sm | Fresh jalapeno chili; or to taste, seeded |
| ; and chopped (wear | ||
| ; rubber gloves) | ||
| 1 | sm | Onion; chopped |
| 1 | md | Cucumber; peeled, seeded, and |
| ; chopped | ||
| 3 | lg | Garlic cloves; minced and mashed |
| ; to a paste with 3/4 | ||
| ; teaspoon salt | ||
| Enough white bread; crusts removed and | ||
| ; bread torn into | ||
| ; pieces, to measure | ||
| ; 2 cups (about 4 | ||
| ; slices) | ||
| 3 | tb | Red-wine vinegar; or to taste |
| 3 | tb | Olive oil |
| Ice water for thinning soup | ||
| Croutons and finely diced tomato; green bell pepper, | ||
| ; and cucumber for | ||
| ; garnish |
INSTRUCTIONS
In a blender puree chopped tomatoes, bell peppers, jalapeno, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force puree through a coarse sieve into a bowl and chill soup at least 6 hours or overnight. Thin soup with ice water and serve topped with croutons and finely diced vegetables. Makes 6 1/2 cups. Gourmet August 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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