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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
2 1/2 pounds vine-ripened tomatoes, chopped |
1 medium green bell pepper, chopped |
1 medium red bell pepper, chopped |
1 small fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves) |
1 small onion, chopped |
1 medium cucumber, peeled, seeded, and chopped |
3 large 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 tablespoons red-wine vinegar, or to taste |
3 tablespoons olive oil |
ice water for thinning soup |
croutons and finely diced tomato, green bell pepper, and cucumber for garnish |
Directions:
1. In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
2. Thin soup with ice water and serve topped with croutons and finely diced vegetables.
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