| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ann, Willan |
6 |
Servings |
INGREDIENTS
| 2 |
sl |
White bread |
| 1 |
c |
Cold water; more if needed |
| 1 |
lb |
Very ripe large tomatoes |
| 1 |
|
Red pepper |
| 1 |
md |
Cucumber |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Olive oil |
| 1/2 |
c |
Red wine |
| 3 |
tb |
Red wine vinegar; more if needed |
|
|
Salt and pepper |
| 1 |
|
Pinches sugar |
|
|
Ice cubes; (for serving) |
INSTRUCTIONS
Put the bread in a small bowl, pour over the water and let soak. Core the
tomatoes, cut them crosswise and scoop out the seeds. Cut the flesh in
large chunks. Halve the pepper, remove the core and seeds and cut it in
quarters. Peel the cucumber, cut it in half lengthwise and scoop out the
seeds; keep 4 thin strips for decoration and cut the rest in chunks. Peel
the garlic clove. Squeeze the soaked bread to remove excess water. Puree
the vegetables in the food processor in two batches, adding the olive oil
and soaked bread to the last batch. Stir in the wine, vinegar, salt, pepper
and sugar. Taste for seasoning, cover and chill at least 2 hours. If
necessary, thin the soup with a little more water and taste for seasoning.
Spoon into bowls, add an ice cube and top with a knotted strip of cucumber
peel.
Formatted suechef@sover.net
Recipe by: CHEF DU JOUR #DJ9262
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr 01, 1998
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