Braden Family Cookbook
C.B. Spanish traditional
Combine (in a big bowl) the
cucumbers, tomatoes, onion, green pepper, garlic and crumbled bread.
Mix thoroughly. Stir in water vinegar & salt. Take about two ladles-full (about 2 cups) at a time and blend
at high speed for about a minute or until reduced to a smooth paste.
Put blended mix back into a big bowl and whish in the olive oil and
tomato paste. This is where you may
add more tomato paste if you wish. . . it makes the soup look a little better.
Chill for at least two
hours. Serve from a big chilled
bowl or into individual chilled bowls with the garnish items at the side for
people to add as they wish.
you might want to bake the croutons in a hot oven after tossing w/ a
little olive oil until crisp and lightly browned.
(400+ oven, preferably convection for about 6 - 8 minutes)