| 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
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