A soup featuring some of the best summer flavours.
1 1/2 English cucumbers, peeled and coarsely chopped
5 medium tomatoes, coarsely chopped
1 medium onion, coarsely chopped
1 medium green pepper, seeded, deveined, and coarsely chopped
1 medium red pepper, seeded, deveined, and coarsely chopped
2 tsp (10 mL) minced garlic
2 cups (500 mL) cubed fresh bread
1 cup (250 mL) water
1/4 cup (60 mL) red wine vinegar
1/2 tsp (2 mL) salt
1/4 cup (60 mL) extra-virgin olive oil
1 Tbsp (15 mL) no-sodium tomato paste
1 cup (250 mL) small bread cubes, toasted
1/2 cup (125 mL) finely chopped green onion
1/2 cup (125 mL) peeled and finely chopped cucumber
1/2 cup (125 mL) finely chopped green peppers
1/2 cup (125 mL) finely chopped red pepper
In large bowl combine cucumbers, tomatoes, onion, peppers, garlic, and bread. Add water, vinegar, and salt while stirring. Process in blender or food processor in batches, until smooth. Adjust consistency with a little more water, if necessary. Transfer to large bowl and whisk in olive oil and tomato paste.
Refrigerate for at least 2 hours or until ready to serve.
Before serving, whisk again to recombine. Serve cold in chilled bowls. Place garnishes in small bowls, and add to soup as desired.
Each serving contains: 163 calories; 3 g protein; 10 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates; 3 g fibre; 285 mg sodium
source: “Cold Soups“, alive #357, July 2012