Chilled Cucumber and Bell Pepper Soup

• 1 clove garlic minced
• 1 tablespoon white vinegar
• 2 teaspoons olive oil
• 8 ounces yogurt
• 1 cup watercress
• 1 each cucumbers peeled, seeded, chopped
• 3 tablespoons scallions, spring or green onions minced

1. In a blender blend the garlic paste with the bread, the vinegar, the oil, the yogurt, the watercress, and salt and black pepper to taste until the mixture is smooth.
2. Stir in the cucumber, the bell pepper, the scallion, and the Tobasco; chill the soup for 20 minutes, and serve it with the croutons.

garlic, white vinegar, olive oil, yogurt, watercress, cucumbers, scallions

Taken from recipeland.com/recipe/v/chilled-cucumber-bell-pepper-so-43853 (may not work)