The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal.
Recipe information
Yield
Serves 6
Ingredients
2 garlic cloves
1 teaspoon salt
6 medium tomatoes, seeded
1 green bell pepper, seeded
1 cucumber, peeled, seeded
2 cups cold water
1/4 cup distilled white vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
3 1/2 cups 3/4-inch cubes day-old French or Italian bread
4 ounces fully cooked smoked sausage (such as linguiça or hot links), cut into 3/4-inch pieces
Preparation
Step 1
Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bowl. Finely chop tomatoes, bell pepper and cucumber and add to bowl. Add 2 cups cold water, vinegar and 2 tablespoons oil. Stir in chopped cilantro. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.
Step 2
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add bread; sauté until golden, about 12 minutes. Season croutons with salt. Cool. Serve soup with croutons and sausage.
