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Ingredients
1 cup stale French bread cubes, crusts removed
Cold water
3 cups diced peeled tomatoes (about 1 1/2 pounds)
2/3 cup diced green bell pepper
2/3 cup peeled and diced European cucumber
1/3 cup diced red onion
2 garlic cloves, pressed
1 1/2 cups tomato juice
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper
Minced green bell pepper and cucumber, for garnish
Instructions
Cold water
3 cups diced peeled tomatoes (about 1 1/2 pounds)
2/3 cup diced green bell pepper
2/3 cup peeled and diced European cucumber
1/3 cup diced red onion
2 garlic cloves, pressed
1 1/2 cups tomato juice
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper
Minced green bell pepper and cucumber, for garnish
1. In a small bowl cover bread with water; let stand 5 minutes or until bread is soft. Squeeze out water.
2. In a processor, combine bread, tomatoes, pepper, cucumber, onion and garlic; process to a coarse purée. Pour into a large bowl; stir in tomato juice, oil, vinegar, salt and pepper. Cover and chill 4 hours or until cold. Ladle into bowls and garnish with minced pepper and cucumber. Serves 6.
Recipe by Jean Kressy, "Relish the American Table," August 20, 2006.
Nutritional Information
2. In a processor, combine bread, tomatoes, pepper, cucumber, onion and garlic; process to a coarse purée. Pour into a large bowl; stir in tomato juice, oil, vinegar, salt and pepper. Cover and chill 4 hours or until cold. Ladle into bowls and garnish with minced pepper and cucumber. Serves 6.
Recipe by Jean Kressy, "Relish the American Table," August 20, 2006.
Per serving: 180 calories, 6g fat, 5g prot., 27g carbs., 3g fiber, 580mg sodium.
