Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 Cucumbers; peeled and
- 3 lg Firm; ripe golden
- ; tomatoes, peeled
- ; and coarsely
- 1 Red bell or other sweet
- ; seeded and coarsely
- 2 ts Freshly squeezed lemon juice
- 1 Clove garlic; crushed and
- 1 1/2 tb Coarsely chopped cilantro
- 4 1/2 " thick s Italian-style
- Country
- ; bread - toasted and
- ; rubbed, with whole
CONDIMENTS
Preparation
Place cucumbers, tomatoes, peppers, lemon juice and olive oil in a food processor and blend until chunky but not pureed. Pour into a glass bowl. Stir in garlic, cilantro, salt and pepper. Chill for at least 1 hour. Remove soup from refrigerator and stir. Ladle into 4 soup bowls and top each serving with 1 slice garlic toast. Serve with condiments. NOTE: This recipe was developed by Ethel Brennan, a San Francisco-based food writer and stylist. Her most recent book is Herbes de Provence (Chronicle Books, 1999) Per serving: 47 Calories (kcal); 4g Total Fat; (63% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 269mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Shape Magazine, May 1999 Converted by MM_Buster v2.0n.
