Instructions
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1
Chopped avocado, optional Place the bread, garlic, onion, and olive oil into of a food processor.
2
Process the ingredients until finely chopped and evenly distributed, scraping down the sides of the bowl once or twice.
3
Add 1/2 cup water and process to blend it in.
4
Add the tomatoes, cucumber, and bell pepper and pulse until the ingredients are pureed.
5
Pour the soup into a large bowl and stir in the tomato juice, lime juice, and cumin.
6
Refrigerate for one hour.
7
Season to taste with salt.
8
Serve the soup with the chopped avocado on top, if desired.
9
Makes 4–6 servings.
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