Recipe - Chilled Cucumber And Bell Pepper Soup

1 cl Garlic, minced and mashed
to paste with 1/4t salt
Enough homemadetype white
bread, crusts removed and
rest torn into sm. pieces
to measure One half cup
1 tablespoon Whitewine vinegar
2 teaspoon Olive oil
8 ounce Lowfat yogurt
1 cup Packed watercress sprigs,
rinsed and spun dry
1 Cucumber,
peel/seed/chop fine
3 tablespoon Minced scallion
Tobasco to taste
Croutons as accompaniment

In a blender blend the garlic paste with the bread, the vinegar, the oil,
the yogurt, the watercress, and salt and black pepper to taste until the
mixture is smooth. Stir in the cucumber, the bell pepper, the scallion, and
the Tobasco; chill the soup for 20 minutes, and serve it with the croutons.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini