Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Crumbled French bread
1 md Green bell pepper, (crusts
Trimmed) seeded and chopped
5 md Tomatoes, peeled,
1 sm Clove garlic, minced, seeded
And coarsley chopped
4 c Cold water
2 md Cucumbers, peeled,
1/4 c Red wine vinegar, seeded and
Chopped
4 ts Salt
1 lg Onion, chopped
1/4 c Olive oil
1 tb Tomato paste

--------------------------GARNISH-------------------------------
1 c Dried French bread cubes
1/2 c Peeled and finely (crusts
Trimmed)
x Chopped cucumber
1/2 c Finely chopped onion
1/2 c Seeded and finely
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).

From: interaccess!spteach#uunet.uu.net (Steve Rosenzweig). rfvc
Digest V94 Issue #171, Aug. 15, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A#Prodigy.com using MMCONV.

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