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Source: The Working Family's Cookbook

This soup requires no cooking, so keep a crock of it in the refrigerator.
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Serves: 4
Prep Time: 15 minutes
Cook Time: chill time 2 hrs.
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2 tablespoons bread crumbs
1 clove garlic, peeled
1 tablespoon red wine vinegar
4 tablespoons olive oil
1 green pepper, seeded, ribs removed and quartered
1 small onion, quartered
2 large tomatoes, peeled and seeded
1/2 cucumber, peeled and quartered
1 tablespoon almonds, ground
freshly ground pepper
2 tablespoons parsley, finely chopped

Put the bread crumbs, garlic, vinegar, olive oil, green pepper, onion, tomatoes and cucumber in a food processor or blender and process until smooth.

Stir in the ground almonds and the chicken broth and transfer to a serving bowl or tureen. Cover the bowl and chill the soup for at least 2 hours.

Season the soup with salt and pepper to taste. Sprinkle with chopped parsley before serving.

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