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In a blender puree chopped tomatoes, bell peppers, jalapeno, onion, and cucumber, garlic paste, bread, vinegar, oil, and salt and pepper to taste. Force puree through a coarse sieve into a bowl and chill soup at least 6 hours or overnight. Thin soup with ice water and serve topped with croutons and finely diced vegetables. Makes 6 1/2 cups. Gourmet August 1994
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|Serving Size: 1 Serving (1254g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 114 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 65.7mg||2 %|
|Potassium 3008.8mg||79 %|
|Total Carbohydrate 65g||19 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 47.7g|
|Protein 12.4g||18 %|
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Calories per serving: 382
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