1 cl Garlic, minced and mashed

           -to paste with 1/4t salt
           Enough homemade-type white
           -bread, crusts removed and
           -rest torn into sm. pieces
           -to measure 1/2 cup
      1 tb White-wine vinegar

      2 ts Olive oil

      8 oz Low-fat yogurt

      1 c  Packed watercress sprigs,

           -rinsed and spun dry
      1    Cucumber,

           -peel/seed/chop fine
      3 tb Minced scallion

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