Categories: Vegetables, August 
      Yield: 5 servings 
  
      4 c  Crumbled French bread 
      1 md Green bell pepper, (crusts 
           Trimmed) seeded and chopped 
      5 md Tomatoes, peeled, 
      1 sm Clove garlic, minced, seeded 
           And coarsley chopped 
      4 c  Cold water 
      2 md Cucumbers, peeled, 
    1/4 c  Red wine vinegar, seeded and 
           Chopped 
      4 t  Salt 
      1 lg Onion, chopped 
    1/4 c  Olive oil 
      1 T  Tomato paste 
 
----------------------------------GARNISH---------------------------------- 
      1 c  Dried French bread cubes 
    1/2 c  Peeled and finely  (crusts 
           Trimmed) 
        x  Chopped cucumber 
    1/2 c  Finely chopped onion 
    1/2 c  Seeded and finely 
        x  Chopped green bell pepper 
  
  Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic 
  in a large bowl.  Stir in water, vinegar and salt.  Puree in 2 batches in 
  blender on high speed 1 minute.  Transfer to another bowl. Whisk in olive 
  oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 
  hours or overnight. 
   
  Ladle soup into bowls.  Garnish with bread cubes, onion, cucumber and bell 
  pepper and serve.  Makes 4 to 6 servings. 
   
  The original recipe is from Bon Appetit's Light & Easy Special Edition 
  (1987). 
   
  From: interaccess!spteach@uunet.uu.net (Steve Rosenzweig).  rfvc Digest V94 
  Issue #171, Aug. 15, 1994. Formatted by Sue Smith, S.Smith34, 
  TXFT40A@Prodigy.com using MMCONV.