Summer TIme Soup

Served as a light supper or lunch or the start of a delicious barbq this recipe I found at grandparents is a wonderful recipe I just had to share

3 large ripe tomatoes blanched, cored and seeded
1 small onion, quartered
1 large cucumber, peeled and seeded
1/2 teaspoon fresh garlic
2 tablespoons red wine vinegar
3 cups tomato juice
1 tablespoon olive oil
Crusty bread for dipping

Directions:
1. To blanche the tomatoes, fill a 6-quart pot with water. Bring to a boil. Using a slotted spoon, gently drop tomatoes into pot for 2 minutes. Using the slotted spoon, take tomatoes out of pot and soak in a bowl of ice-cold water for 1 minute. Let cool. Core tomatoes and remove seeds.

2. In a bowl, mix tomatoes, onion, cucumber, garlic, red wine vinegar, tomato juice and olive oil. In batches, put in blender and blend until pureed. Chil in refrigerator for 2 hours and up to overnight in an airtight container. Add a slice of cucumber to garnish. Serve with crusty bread

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