Notes from the Cape

• 6-8 tomatoes
• 1/2 english cucumber
• 1/2 red pepper
• 1 small onion, optional
• 4-6 slices bread
• 2 cloves garlic
• salt
• black pepper
• balsamic vinegar
• sunflower or olive oil
• lemon juice
• water

Directions:

Chop all the vegetables into a large bowl.  Break bread into small pieces and add that as well.

Place part of the mixture into the blender, leaving enough room at the top (about 2/3 full is okay)Add about 3/4 cup water; oil, vinegar, salt, pepper and lemon juice to taste.  Close blender firmly and blend until well mixed.  Pour out soup into another large bowl.  Repeat until all the mixture is blended.

Refridgerate until serving.  Pour into small bowls and decorate with slices of celery (cut into "u" shape across the celery stick!)

Notes:

1 Bread: can be brown or white, as you choose.  an also have the crusts removed or not, as you choose.

2 Consistency of soup- again you will find out how you prefer it.  I like it very thick, though still definately liquid, but that’s just me!

Try these as alternatives:

1 add pesto (I like it, so I probably use up to 2 tablespoons)
2 add chili to taste