Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ | Cucumbers; peeled and coarsely |
| ; chopped | |
| 3 larges | Firm; ripe golden |
| ; tomatoes, peeled | |
| ; and coarsely | |
| ; chopped | |
| 1 | Red bell or other sweet pepper; stems removed, |
| ; seeded and coarsely | |
| ; chopped | |
| 2 teaspoons | Freshly squeezed lemon juice |
| 1 tablespoon | Extra-virgin olive oil |
| 1 | Clove garlic; crushed and minced |
| 1½ tablespoon | Coarsely chopped cilantro leaves |
| ½ teaspoon | Salt |
| 1 teaspoon | Freshly ground black pepper |
| 4 | 1/2 " thick s Italian-style |
| Country | |
| ; bread - toasted and | |
| ; rubbed, with whole | |
| Garlic | |
| Cucumber; peeled, seeded and | |
| ; coarsely chopped | |
| 8 | Red cherry tomatoes; quartered (8 to 10) |
| ¼ cup | Coarsely chopped cilantro leaves |
CONDIMENTS
Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food processor and blend until chunky but not pureed. Pour into a glass bowl.
Stir in garlic, cilantro, salt and pepper. Chill for at least 1 hour.
Remove soup from refrigerator and stir. Ladle into 4 soup bowls and top each serving with 1 slice garlic toast. Serve with condiments.
NOTE: This recipe was developed by Ethel Brennan, a San Francisco-based food writer and stylist. Her most recent book is Herbes de Provence (Chronicle Books, 1999)
Per serving: 47 Calories (kcal); 4g Total Fat; (63% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Recipe by: Shape Magazine, May 1999 Converted by MM_Buster v2.0n.