The farmers' markets are starting to turn red with fresh tomatoes, and before long, home gardeners will begin harvesting, too. This week, we'll offer ideas for how to slice, dice and enjoy summer's best fruit. Today's recipe comes from www.epicurious.com and was originally published in the July 1995 issue of Bon Appetit magazine.
2 garlic cloves
1 teaspoon salt
6 medium tomatoes, seeded
1 green bell pepper, seeded
1 cucumber, peeled, seeded
2 cups cold water
1/4 cup distilled white vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh cilantro
3 1/2 cups 3/4-inch cubes day-old French or Italian bread
4 oz. fully cooked smoked sausage (such as hot links), cut into 3/4-inch pieces
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Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bowl. Finely chop tomatoes, bell pepper and cucumber and add to bowl. Add 2 cups cold water, vinegar and 2 tablespoons oil. Stir in chopped cilantro. Season with pepper. Cover soup and refrigerate until cold, about 3 hours.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add bread; sauté until golden, about 12 minutes. Season croutons with salt. Cool. Serve soup with croutons and sausage.