Ingredients

• 6 ripe tomatoes, chopped (remove seeds & core)
• 2 cloves of garlic, minced
• 1 small white onion, finely chopped
• 3 small pickling cucumbers, peeled, seeded (chop 2 & cut one into strips for garnish)
• 1/4-1/2 cup chopped fresh cilantro
• 2 slices of 1-2 day old white bread (or lightly toast), remove crust & tear into piece
• 1/8 cup red wine vinegar
• 1/8 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 2 Tbsp freshly squeezed lemon juice
• Salt and fresh ground pepper to taste
• 6 or more drops of Tabasco sauce to taste
• 4 cups of cold water

Directions

Combine all ingredients and blend slightly in a food processor or blender to desired consistency. Place in non-metal, non-reactive storage container, cover tightly and- if possible- refrigerate overnight to allow the flavors to blend.  If you plan to serve the soup the same day, let it chill at least 2-3 hours before serving

*Serve in cocktail or champagne glasses & garnish with a cucumber strip or large crouton.