| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Veg10 | 4 | servings |
INGREDIENTS
| 1 1/2 | Cucumbers; peeled and coarsely | |
| ; chopped | ||
| 3 | lg | Firm; ripe golden |
| ; tomatoes, peeled | ||
| ; and coarsely | ||
| ; chopped | ||
| 1 | Red bell or other sweet pepper; stems removed, | |
| ; seeded and coarsely | ||
| ; chopped | ||
| 2 | ts | Freshly squeezed lemon juice |
| 1 | tb | Extra-virgin olive oil |
| 1 | Clove garlic; crushed and minced | |
| 1 1/2 | tb | Coarsely chopped cilantro leaves |
| 1/2 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 4 | 1/2 " thick s Italian-style | |
| Country | ||
| ; bread – toasted and | ||
| ; rubbed, with whole | ||
| Garlic | ||
| Cucumber; peeled, seeded and | ||
| ; coarsely chopped | ||
| 8 | Red cherry tomatoes; quartered (8 to 10) | |
| 1/4 | c | Coarsely chopped cilantro leaves |
INSTRUCTIONS
CONDIMENTS Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food processor and blend until chunky but not pureed. Pour into a glass bowl. Stir in garlic, cilantro, salt and pepper. Chill for at least 1 hour. Remove soup from refrigerator and stir. Ladle into 4 soup bowls and top each serving with 1 slice garlic toast. Serve with condiments. NOTE: This recipe was developed by Ethel Brennan, a San Francisco-based food writer and stylist. Her most recent book is Herbes de Provence (Chronicle Books, 1999) Per serving: 47 Calories (kcal); 4g Total Fat; (63% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Shape Magazine, May 1999 Converted by MM_Buster v2.0n.
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