3 large garlic clove with 3/4 teaspoon salt minced mashed
1 medium bell pepper green chopped
6 servings water for thinning soup
3 tablespoons olive oil
1 small onion chopped
1 medium bell pepper red chopped
3 tablespoons red-wine vinegar to taste
6 servings bell pepper diced green for garnish finely
2.5 pounds vine ripened tomato chopped
Equipment
bowl
sieve
blender
Directions
In a blender purée chopped tomatoes, bell peppers, jalapeño, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force purée through a coarse sieve into a bowl and chill soup at least 6 hours or overnight.
Thin soup with ice water and serve topped with croutons and finely diced vegetables.
