Yield: 4 servings
|1½||Cucumbers; peeled and coarsely|
|3 larges||Firm; ripe golden|
|; tomatoes, peeled|
|; and coarsely|
|1||Red bell or other sweet pepper; stems removed,|
|; seeded and coarsely|
|2 teaspoons||Freshly squeezed lemon juice|
|1 tablespoon||Extra-virgin olive oil|
|1||Clove garlic; crushed and minced|
|1½ tablespoon||Coarsely chopped cilantro leaves|
|1 teaspoon||Freshly ground black pepper|
|4||1/2 " thick s Italian-style|
|; bread - toasted and|
|; rubbed, with whole|
|Cucumber; peeled, seeded and|
|; coarsely chopped|
|8||Red cherry tomatoes; quartered (8 to 10)|
|¼ cup||Coarsely chopped cilantro leaves|
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.