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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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