INGREDIENTS

INSTRUCTIONS

7 md Tomatoes (about 1 3/4 lb)
3 sl Italian bread (3/4-inch
-thick)
1 md Garlic clove
2 tb Red wine vinegar
1/3 c  Olive oil
4 c  Tomato juice, chilled
2 c  Canned beef broth, chilled
2 tb Fresh basil leaves, minced
-(or 2 tsp dried)
1 lg Green bell pepper
1 md Onion
1 md Cucumber
2 ts Worchestershire sauce
1/2 ts Hot rep pepper sauce
1/4 ts Salt
1/4 ts Freshly ground black pepper
PREPARATION:  Core and seed the tomatoes.  Tear the
bread into small pieces.  Peel the garlic and put into
the workbowl of a food processor along with the
tomatoes and bread.  Pulse three times until blended.
With the motor running, pour the vinegar and oil
through the feed tube and process until smoothly
pureed.  Mix the tomato puree, tomato juice, beef
broth, and basil together in a large bowl and
refrigerate until chilled. Stem, quarter, and seed the
bell pepper.  Peel and quarter the onion. Peel and
halve cucumber lengthwise, remove the seeds with a
spoon, and cut pieces in half.  Place all the
vegetables in the food processor and pulse until
coarsely chopped.  Stir the vegetables,
Worchestershire sauce, hot red pepper sauce, salt an
pepper into the soup. Served chilled.
[COOKS; Jul/Aug 1988] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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