Serves: 6
Total Calories: 138

2 cucumbers medium sized, peeled and coarsely chopped
5 tomatoes medium sized, peeled and chopped
1 onion large, chopped
1 green bell pepper medium sized, deribbed, seeded and chopped
2 teaspoons garlic finely chopped
4 cups French bread crumbled, trimmed of crusts
4 cups water cold
1/4 cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste
Garnish:
1/2 cup onion finely chopped
1/2 cup cucumber finely chopped
1/2 cup green bell pepper finely chopped

In a bowl combine all the vegetables (except those used for the garnish), garlic and bread. Stir in water, vinegar and salt. Put about two cups at a time in blender and blend at high speed for one minute or until reduced to a smooth purée. Pour all the purée into bowl and with a whisk beat in olive oil and tomato paste. Cover and refrigerate for several hours. Before serving stir with whisk again. Serve in chilled soup plates. Accompany with the vegetable garnish in separate bowls.

Nutritional Facts:

Serves: 6
Total Calories: 138
Calories from Fat: 80

More Recipes from the Current Calendars Cookbook:
Beef Stroganov (sauteed beef with mushrooms and onions in sour creamsauce)
Besciamella (cream sauce)
Boeuf À La Mode (beef braised in red wine)
Bruna Bönar (Swedish brown beans)
Cannelloni (pasta tubes filled with meat and baked in tomato and creamsauce)
Enchiladas Con Queso (cheeseenchiladas)
Espada B'Noua (swordfish with lemon juice and almonds)
Gazpacho (cold fresh vegetable soup)
Jhinga Kari (shrimp curry)
Kartoffelpuffer Mit Appelmus
Kolokithakia Yahni (herb sauteed squash)
Moir (salted lemons)
Moorgee Biriani (spicy chickenpilaf)
Moussaka (baked lamb and eggplant)
Murg Kari (chicken curry)
Mørbrad Med Svedsker (pork loin withprunes)
Oyako-Donburi (chicken and eggs over rice)
Paella (saffron rice with seafood andchicken)
Pierno De Carnero (leg of lamb)
Polo Ole (chicken)
Roghan Jost (curried lamb)
Rotkohl Mit Apfeln (red cabbage with apples)
Salsa Di Pomodori (tomato sauce)
Sauberbraten
Sillsallad (herring salad)
Slchi (cabbage soup)
Sukiyaki (beef and vegetables simmered in soy sauce andsake)
Tajine Msir Zitun (chicken with lemon andolives)
Tempura (batter fried shrimp andvegetables)
Truite À La Creme Zugoise (trout in herbed cream sauce)
Veal Cordon Bleu (breaded veal scallops)