2 large garlic cloves with 3/4 teaspoon salt minced mashed
1 medium bell pepper green chopped
1 tablespoons olive oil
1 small onion chopped
1 medium bell pepper red chopped
3 tablespoons red-wine vinegar to taste
4 servings croutons and tomato diced green for garnish finely
4 servings sacremento tomato juice for thinning soup
2.5 pounds vine-ripened canned chopped
Equipment
blender
Directions
In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight.
Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning.
