Ingredients
- 5 tomatoes
- 2 cucumbers
- 1 green bell pepper
- 1 clove garlic
- 1 onion
- 1 french bread (dried cubes)
- 1/2 seeded
- 4 c crumbled french bread
- 4 c water (cold)
- 1/4 c wine vinegar (red)
- 1/2 c onion (finely chopped)
- 1/4 c olive oil
- 4 t salt
- 1 t tomato paste
x Chopped green bell pepper Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight. Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings. The original recipe is from Bon Appetit's Light & Easy Special Edition (1987).
