2 medium-sized cucumbers, peeled and coarsely chopped
5 medium-size tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium-size green pepper, seeded, and coarsely chopped

2 teaspoons finely chopped garlic
4 cups coarsely crumbled French or Italian bread, trimmed of crusts
4 cups cold water
1/4 cup red wine vinegar
4 teaspoons salt
4 tablespoons olive oil
1 tablespoon tomato paste

In a deep bowl, combine the coarsely chopped cucumbers, tomatoes, onion, green pepper, garlic, and crumbled bread, and mix together thoroughly. Then stir in the water, vinegar, and salt. Layer the mixture, about 2 cups at a time, into the jar of a blender and blend at high speed for one minute, or until reduced to a smooth purée. Pour the purée into a bowl and with a whisk beat in the olive oil and tomato paste.

Cover the bowl tightly with foil or plastic wrap and refrigerate for at least two hours, or until thoroughly chilled. Just before serving, whisk or stir the soup to recombine it. Then ladle it into a large, chilled terrain or individual soup plates.

NOTE: Above are the directions that appeared in the original recipe. I made it much easier on myself, and threw everything into the food processor with the exception of the olive oil. I pulsed until it was thoroughly combined, and then, with the food processor running, drizzled the olive oil through the top of the food processor keeping it running for the duration. That was it. The soup was finished.

Garnish as you like. I used a few slices of
Hearts of Palm, two cilantro leaves, and a trio of capers.