| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Christian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Medium-sized cucumbers; peeled and coarsely chopped |
| 5 |
|
Medium-sized tomatoes; peeled and coarsely chopped |
| 1 |
lg |
Onion; coarsely chopped |
| 1 |
|
Medium-sized green bell pepper; seeded and coarsely chopped |
| 2 |
ts |
Finely chopped garlic |
| 4 |
c |
Coarsely crumbled French or Italian bread; trimmed of crusts |
| 4 |
c |
Cold water |
| 1/4 |
c |
Red wine vinegar |
| 4 |
ts |
Salt |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Tomato paste |
| 1 |
c |
Croutons; (fried bread cubes, approx. 1/4 in (1 cm) square) |
| 1/2 |
c |
Finely chopped onions |
| 1/2 |
c |
Finely chopped cucumbers |
| 1/2 |
c |
Finely chopped green bell peppers |
INSTRUCTIONS
FOR THE SOUP
FOR THE GARNISH
Combine all the soup ingredients in a large bowl and mix to combine. Ladle
this mixture, about 2 cups (500 ml) at a time into a blender or food
processor and blend at high speed until reduced to a smooth puree. Place in
a jug or covered bowl and refrigerate until well chilled, at least 2 hours.
Stir immediately before serving. Serve with the garnishes in small bowls
for the diners to help themselves from. Serves 6 to 8.
Liz C. Posted by Elizabeth Christian to the Fidonet Recipes echo 7-98
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98,
converted by MM_Buster v2.0l.
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