1 cup Plum Tomatoes, canned peeled and seeded
1/2 cup Green Bell Peppers cored and seeded
1/2 cup Red Bell Peppers cored and seeded
1/2 cup Cucumbers peeled and seeded
1 cup White Bread without crusts
1/2 cup Onion chopped
1/2 cup Garlic Cloves chopped
1 liter Tomato Juice
3 tbsp Olive Oil
1 tbsp Tabasco Sauce
Condiments:
1 cup Tomato concasse brunoise
1/2 cup Green Bell Peppers brunoise
1/2 cup Red Bell Peppers brunoise
1/2 cup Yellow Bell Peppers brunoise
1/2 cup Cucumber brunoise
1 cup Garlic Croutons cut small dice 6 pieces Celery Leaves for garnish
Salt to taste
Pepper to taste
Procedure -
Chop the tomatoes coarsely, reserving the juice.
Dice the bell peppers, cucumbers and white bread. Add to the tomatoes.
Add the onion, garlic, tomato juice, olive oil and Tabasco and store overnight to allow all the flavors to mix. Pulse in the processor until well mixed but not too smooth, the soup should have texture. Taste and season.
To Finish:
Combine all the condiments, tomato, peppers and cucumber.
Place soup in soup bowls and garnish with the condiment mixture, croutons and celery leaf.
