3 Pounds Tomatoes, Red Ripe, coarsely chopped
3 Cups Cold Water
1-1/2 Large Cucumbers, peeled, coarsely cut
1-1/2 Large Onion, peeled, coarsely cut
1-1/2 Red Bell Pepper, coarsely chopped
6 Ounces French Bread, Without Crusts, in bite size pieces
3/4 Cup Dry White Wine
6 Tablespoons Tomato Paste
3 Tablespoons Red Wine Vinegar
3 Cloves Garlic, chopped
3 Tablespoons Sherry Vinegar
Croutons
Serving Size : 10
Puree first 10 ingredients in a blender in batches. Strain soup through sieve, pressing on solids with back of spoon. Season with salt and pepper. Cover and chill until cold.
Ladle soup into bowls. Serve, passing bowls of croutons and chopped cucumbers, tomato, and bell peppers separately.