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See Also: Soups
From Dorothy McNett's Recipe book at www.dorothymcnett.com. Make a few hours in advance so that it can be chilled and the flavors will blend.
2 medium cucumbers, peeled
Chunk up the vegetables and dump them into a large bowl. Add the bread, water, vinegar and salt. Stir. Using a blender, puree the mixture in batches for about 1 minute, or until the mixture is a smooth puree, pouring into a deep bowl as you work. Whisk in the olive oil and tomato paste. Taste to make sure it is in balance. Perhaps you need more salt? More water? More tomato paste? More olive oil? Cover tightly and refrigerate at least 3 hours. To serve, arrange the bowls of garnishes around the soup tureen. Whisk the soup vigorously to blend. Diners ladle their soup into a bowl and then garnish with their desired condiments. Sometimes ice cubes are available to float in the soup, especially on a hot day.
Recipe created 2004-09-06.