| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic |
| 2 |
|
White bread slices |
| 1 |
|
Cucumber, sliced |
| 1/2 |
|
Green bell pepper |
| 1/2 |
c |
Water |
| 1/4 |
c |
Olive oil |
| 2 |
lb |
Tomatoes |
| 1/4 |
c |
Chopped onions |
| 1/4 |
c |
Pimientos, chopped |
| 1 |
t |
Salt |
|
|
Black pepper, to taste |
| 2 |
T |
Wine vinegar |
| 3 |
c |
Vegetable stock, condensed |
|
|
* see note |
| 1/2 |
c |
Fresh herbs, ** see note |
INSTRUCTIONS
Use low-sodium chicken stock or broth if vegetable stock is not
available. ** For herbs, use your choice of chives, parsley, basil, or
tarragon. All ingredients should be as fresh as possible. Crush
garlic in bowl and add bread which has been torn into small pieces.
This helps give the soup consistency. Add sliced cucumber, diced green
pepper, water and olive oil. Allow this mixture to marinate for
several hours. 2. Add cut-up tomatoes, onions, pimiento and salt to
chilled mixture. Blend in blender or food processor until the texture
you prefer. Chill thoroughly. 3. Just before serving, mix in vinegar,
cold stock and herbs. For added color, flavor and texture, garnish
with garlic croutons, watercress or lime slices. Recipe By : Jo
Anne Merrill From: Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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