Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1½ \N | Cucumbers; peeled and coarsely |
| \N \N | ; chopped |
| 3 larges | Firm; ripe golden |
| \N \N | ; tomatoes, peeled |
| \N \N | ; and coarsely |
| \N \N | ; chopped |
| 1 \N | Red bell or other sweet pepper; stems removed, |
| \N \N | ; seeded and coarsely |
| \N \N | ; chopped |
| 2 teaspoons | Freshly squeezed lemon juice |
| 1 tablespoon | Extra-virgin olive oil |
| 1 \N | Clove garlic; crushed and minced |
| 1½ tablespoon | Coarsely chopped cilantro leaves |
| ½ teaspoon | Salt |
| 1 teaspoon | Freshly ground black pepper |
| 4 \N | 1/2 \" thick s Italian-style |
| \N \N | Country |
| \N \N | ; bread - toasted and |
| \N \N | ; rubbed, with whole |
| \N \N | Garlic |
| \N \N | Cucumber; peeled, seeded and |
| \N \N | ; coarsely chopped |
| 8 \N | 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.