A creamy, tomato-based chilled soup that's nutritious, bright, and crisp.
white bread, soaked in water for a few minutes to soften
28 oz cans
whole peeled tomatoes, with juice, seeded and chopped
english (seedless) cucumber, peeled and diced
green pepper, diced
serrano or jalapeno pepper, seeded and diced
red onion, diced
red wine vinegar
extra virgin olive oil
cilantro leaves, loosely packed
In a blender, blend together tomatoes (and their juice) and bread.
Add all vegetables and blend. You may need to blend half and half with the tomato mixture if you're blender is not large enough.
Add red wine vinegar, olive oil, salt, pepper and blend.
Add cilantro (you can start with half the amount and do it to taste if you wish) and blend.
Place soup in the refrigerator until chilled. Keep for up to 3 days.