Serves: 8
Total Calories: 380

4 cloves garlic, sliced
2 red bell peppers or yellow bell peppers, seeded, deribbed, and coarsely chopped
1 cucumber, peeled and coarsely chopped
1/4 red onion, coarsely chopped
12 very ripe tomatoes, coarsely chopped
1 baguette bread (6-inch-long), dried overnight or toasted
3/4 cup olive oil
4 1/2 tablespoons Spanish sherry vinegar
1 1/2 teaspoons sea salt
2 cups ice water
8 avocados slices for garnish
1/2 cup chopped fresh cilantro for garnish

In a blender, combine the garlic, bell peppers, cucumber, onion, tomatoes, bread, olive oil, vinegar, and salt. Pulse until smooth.

Pour the soup into a large bowl. Add the water and stir. Cover and refrigerate for at least 1 hour, or up to 3 days.

Ladle the soup into 8 soup bowls. Garnish each with a slice of avocado and a sprinkle of cilantro.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 380
Calories from Fat: 182

More Recipes from the Dinner Parties Cookbook:
*Dinners for Eight
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Guacamole With Chips
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Phyllo Nests With Honey And Walnuts
Poached Salmon With Cucumber, Dill, And Watercress Sauce
Potato, Onion, And Tomato Gratin
Prune And Almond Tart
Roasted Almonds With Sea Salt
Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic
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