| 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 |
ts |
Salt |
|
|
Black pepper — to taste |
| 2 |
tb |
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.
1. 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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