| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Madrid |
Veg-cook, August |
5 |
Servings |
INGREDIENTS
| 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 |
ts |
Salt |
| 1 |
lg |
Onion, chopped |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Tomato paste |
| 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 |
INSTRUCTIONS
GARNISH
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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