| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1994 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Vine-ripened tomatoes; chopped |
| 1 |
md |
Green bell pepper; chopped |
| 1 |
md |
Red bell pepper; chopped |
| 1 |
sm |
Fresh jalapeno chili; or to taste, seeded |
|
|
; and chopped (wear |
|
|
; rubber gloves) |
| 1 |
sm |
Onion; chopped |
| 1 |
md |
Cucumber; peeled, seeded, and |
|
|
; chopped |
| 3 |
lg |
Garlic cloves; minced and mashed |
|
|
; to a paste with 3/4 |
|
|
; teaspoon salt |
|
|
Enough white bread; crusts removed and |
|
|
; bread torn into |
|
|
; pieces, to measure |
|
|
; 2 cups (about 4 |
|
|
; slices) |
| 3 |
tb |
Red-wine vinegar; or to taste |
| 3 |
tb |
Olive oil |
|
|
Ice water for thinning soup |
|
|
Croutons and finely diced tomato; green bell pepper, |
|
|
; and cucumber for |
|
|
; garnish |
INSTRUCTIONS
In a blender puree chopped tomatoes, bell peppers, jalapeno, onion, and
cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste.
Force puree through a coarse sieve into a bowl and chill soup at least 6
hours or overnight.
Thin soup with ice water and serve topped with croutons and finely diced
vegetables.
Makes 6 1/2 cups.
Gourmet August 1994
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