Can be prepared in 45 minutes or less but requires additional unattended time.
Recipe information
Yield
Makes 6 1/2 cups
Ingredients
2 1/2 pounds vine-ripened tomatoes, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 small fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
1 small onion, chopped
1 medium cucumber, peeled, seeded, and chopped
3 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
enough white bread, crusts removed and bread torn into pieces, to measure 2 cups (about 4 slices)
3 tablespoons red-wine vinegar, or to taste
3 tablespoons olive oil
ice water for thinning soup
croutons and finely diced tomato, green bell pepper, and cucumber for garnish
Preparation
Step 1
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.
Step 2
Thin soup with ice water and serve topped with croutons and finely diced vegetables.
