A refreshing chilled soup.
2 slices hearty white bread
2 cucumbers, peeled, seeded, and coarsely chopped
2 C watercress leaves
1/2 C cilantro
1/4 C flat-leaf parsley
1 small clove garlic, chopped
1 yellow bell pepper, seeded and cut in pieces
3 scallions, trimmed and coarsely chopped
1/2 C celery leaves
1 jalapeno pepper, seeded and minced
4 C vegetable broth
2 T olive oil
1/4 C white wine vinegar
1/2 t salt
1/4 t freshly ground black pepper
Soak the bread in enough cold water to cover in a bowl for about 5 minutes. Squeeze out and discard water. Combine with cucumbers, watercress, cilantro, parsley, and garlic in a food processor. Pulse until it’s almost a puree. Transfer to a large bowl.
Combine the bell pepper, scallions, celery leaves, and jalapeno in the food processor. Pulse until coarsely chopped. Add to cucumber mixture. Stir in broth, oil, vinegar, salt, and pepper. Refrigerate for several hours or overnight.
Serves 8, 75 calories per serving.