Chilled Cucumber and Bell Pepper Soup

1. 1

   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.

2. 2

   Stir in the cucumber, the bell pepper, the scallion, and the Tobasco; chill the soup for 20 minutes, and serve it with the croutons.

* Per serving · 4 servings · Values may vary.

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