2 kg of tomatoes
2 large bell peppers, seeded and chopped
2 large onions, chopped
2 large green and red bell peppers, seeded and chopped
5 tablespoons tomato juice
1/3 cup olive oil
1/2 cup red wine vinegar
a few drops of hot pepper sauce
to taste salt and black pepper
4 slices of white bread, cut into cubes
4 cloves garlic, peeled and halved
4 tablespoons olive oil
1 cup chopped green scallions
2 kg of tomatoes
2 large bell peppers, seeded and chopped
2 large onions, chopped
2 large green and red bell peppers, seeded and chopped
5 tablespoons tomato juice
1/3 cup olive oil
1/2 cup red wine vinegar
a few drops of hot pepper sauce
to taste salt and black pepper
4 slices of white bread, cut into cubes
4 cloves garlic, peeled and halved
4 tablespoons olive oil
1 cup chopped green scallions
Peel the tomatoes
Peel the bell peppers, remove seeds, and chop into cubes
Cut the onions in half, and chop the bell peppers into 4 pieces and remove seeds
In a large bowl, combine 6 cups of chopped tomatoes, half of the bell pepper, onion, and hot peppers
Add 1 cup tomato juice
Mix well
Pulse twice through blender until smooth
Chop each remaining ingredient separately: tomatoes, bell pepper, onion, and hot peppers
Refrigerate each in a small bowl covered
In a large bowl, combine the blended ingredients with remaining tomato juice, 1/3 cup olive oil, and red wine vinegar
Refrigerate until chilled
Taste and adjust seasoning
Cube the bread
Press garlic cloves into a small bowl and reserve
Heat 4 tablespoons of olive oil in a skillet
Fry bread cubes until golden brown
Drian on paper towels
To serve, mash reserved garlic into the chilled soup
Garnish with chopped green scallions
Serves 20.
