Categories: Soup- Stew- Chowder- Chili

Ingredients

• 3 slices stale bread, crusts removed
• 2 lb. very ripe tomatoes, peeled and chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, finely chopped
• 2/3 cup white wine vinegar
• 1 large white onion, finely chopped
• 1 Tbsp. parsley
• 1 Tbsp. chopped mint
• Salt and pepper, to taste
• Garnish:
• 1 small onion, finely chopped
• 1 small tomato, peeled and diced
• 1 small green bell pepper, finely chopped
• 1/4 cup diced cucumber
• 1 hard-boiled egg, finely chopped
• 1 lemon, thinly sliced
• 6 sprigs of basil

Directions

1. Cover the bread with cold water and let to soak for 10 minutes, then squeeze out as much water as possible.

2. Place the bread and the other ingredients in the food processor and puree. Process to a smooth consistency.

3. Adjust the seasoning, transfer to a bowl, cover and chill.

4. If the soup is too thick, add sufficient cold water to create the desired consistency.

5. Spoon the soup into individual bowls and divide the garnishes between them, or serve along side for individual use.

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