Recipe for Cold Tomato Soup with Cucumbers 
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Yield:
6 servings
Ingredients:
Amount Ingredient
6 x ripe medium tomatoes -
----------------- skins & seeds removed NOTE (1) ----------------
1 med cucumber - peel, cut in half lengthways and remove seeds
6 med scallions - remove root end & chop
1 slc white bread - include crust and break into large pieces
1/2 cup tomato puree
2 cup tomato juice
1 tsp red wine vinegar
1 tbl olive oil
1 sm clv garlic
1/2 x to 1 teaspoon salt
Instructions:
Instructions: Place bread into a food processor and chop to make crumbs. Add remaining ingredients and blend until everything is finely chopped.

Does not have to be totally smooth. Chill for at least four hours.

Makes 6 servings.

NOTE (1) To remove skins, place tomatoes in a pan of boiling water.

Remove from heat and let sit for two to three minutes until skins crack. Lift from water with a slotted spoon. Cool slightly and remove skins. Cut in half crossways and remove seeds.

SUGGESTION: After chilling soup, place in a chilled thermos and take on a picnic or to work for lunch

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