Ingredients:
3 medium tomatoes, peeled and chopped ( ripe beefsteak tomatoes recommended)
1 1/2 cucumbers, peeled and chopped
1 red onions, chopped
1 green bell peppers, chopped
2 garlic cloves, minced
2 cups crumbled stale French bread ( white part, not the crusts)
2 cups ice-cold cold tomato juice ( or ice-cold V8 juice)
2 cups ice water
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1/4 cup olive oil
1 -2 tablespoon tomato paste
salt ( to taste)
croutons ( for topping soup)
Directions:
Combine everything except olive oil and tomato paste; puree two cups at a time; once all is pureed, whisk in olive oil and tomato paste.
Cover tightly and refrigerate at least two hours; whisk again just before serving; season to taste then serve soup topped with croutons.
Servings: 6
Time preparation: 30 min.
Time total: 30 min.