Serves 4 to 6

1 tbsp light olive oil

1 green pepper, chopped

2 tbsp fresh lemon juice

4-5 green onions, chopped

2 cloves garlic, minced

1 medium cucumber, chopped

2 tsp minced fresh dill or

 1 tsp dried dill weed

1½ tsp salt

Freshly ground black pepper

1 slice dry bread, crumbled
  (rye or French)

1 tsp sugar

5 large ripe tomatos, peeled,

  seeded and chopped

1 can (10½ oz) can chicken broth,
  skimmed of fat

Use a blender or food processor. Otherwise, use a large mixing bowl and puree the mixture though a fine sieve. This is the blender method.

  1. Blend together oil, lemon juice, garlic, dill and crumbled bread.
  2. Add remaining ingredients. Add cucumber last and cautiously, tasting to be sure it does not overpower other flavors.
  3. Blend well, taste and correct seasonings.
  4. Chill for 4 to 5 hours. Serve in chilled bowls.

We understand the traditional Spanish serving method is to serve the chilled soup in chilled bowls and pass separate bowls of chopped cucumber, chopped green pepper, minced green onions and crisp croutons. Guests may accept or reject any or all of these condiments.

Source: Connie Vaughan, from “Southern Living Party Cookbook”

Copyright © 2001-2012 by The Still Waters Group

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