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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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When I have a taste for something different, or something with a âzip,â this soup always hits the spot. Ingredients:
2 cans (28 ounces each) whole tomatoes |
1 medium cucumber, peeled, seeded and cut into chunks |
1 medium green pepper, cut into chunks |
1 small onion, cut into chunks |
1/3 cup red wine vinegar |
2 slices rye bread, cubed |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Drain tomatoes, reserving juice. In a blender, cover and process the tomatoes, cucumber, green pepper and onion in batches until chopped. Transfer to a large bowl.
2. Place the vinegar, bread cubes and reserved tomato juice in blender; cover and process until smooth. Pour over vegetable mixture. Stir in the oil, salt, garlic powder, pepper and pepper sauce. Cover and refrigerate for 1-2 hours before serving. Yield: 8 servings (2 quarts).
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