Icy Garden Soup

• 2 tablespoons ripe tomatoes
• 2-inch-wide chunk French or Italian bread
• 2 cucumbers, peeled and chopped
• 1 small red pepper, chopped
• 1 clove garlic, peeled and chopped, optional
• 2 tablespoons olive oil
• 1/2 cup tomato juice
• 1 tablespoon red- or white-wine vinegar
• Salt and freshly ground black pepper
• GARNISHES:
• 1 cucumber, peeled and diced
• 1 red pepper, diced
• 1 stalk celery, diced

1. Prep time: about 20 minutes
2. Bring a pot of water to a boil. Slice an "X" in the bottoms of the tomatoes, submerge them for 20 seconds, then immediately place in a bowl of ice-cold water. Slip off peel, then core and quarter tomatoes.
3. Soak bread in a small bowl of cold water for 2 minutes. Squeeze out the excess moisture.
4. Put all ingredients, except garnishes, in a large bowl and stir well. Working in batches, blend the mixture in a food processor or blender until almost smooth. Taste for seasoning.
5. Place garnishes in small bowls and serve.
6. How kids can help: Squeeze out bread; mix ingredients; arrange garnishes.
7. TIP: To give the veggie soup a creamy twist, top with a dollop of sour cream.

tomatoes, italian bread, cucumbers, red pepper, clove garlic, olive oil, tomato juice, vinegar, salt, cucumber, red pepper, celery

Taken from www.myrecipes.com/recipe/icy-garden-soup-0 (may not work)