Cold Fresh Vegetable Soup from Spain
5 medium-sized tomatoes, peeled and chopped
2 medium-sized cucumbers, peeled and chopped
1 large onion, chopped
1 medium-sized green pepper, cleaned out and chopped
2 teaspoons finely chopped garlic
1 tablespoon tomato paste
4 cups French or Italian bread, trimmed of crusts and chopped
1/4 cup red wine vinegar
4 tablespoons olive oil
4 cups cold water
4 teaspoons salt
1. Combine cucumber, tomato, onion, green pepper, garlic, and bread in a deep bowl. Mix together thoroughly. Stir in water, vinegar, and salt.
2. Puree the mixture in a food processor, working with 2 cups at a time. Beat olive oil and tomato paste into puree with a whisk.
3. Cover the bowl tightly with foil or plastic wrap. Refrigerate for at least 2 hours.
4. Stir soup lightly just before serving.
Serves 6 to 8