Favorite "Spicy" Chicken Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
3 cloves garlic, chopped
1 large yellow onion, sliced
3 stalks celery with leaves, chopped
1 handful parsley
3 large carrots, sliced
3 parsnips, sliced
1 sweet potato, sliced
1 tomato (whole)
1/2 c. red lentils, rinsed
1 tsp. tomato paste
1 handful frozen chopped spinach
1 to 2 c. chicken broth (use Telma cubes)
1 to 2 c. water (as needed)
1/4 c. rinsed barley
1 to 2 Tbsp. cumin to taste
salt and pepper to taste
1/2 tsp. turmeric
1/2 tsp. curry powder (optional)
chicken necks/giblets, whatever for flavor
1 1/2 lb. fresh tomatoes, peeled
2 cloves garlic
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
1 c. (loosely packed) crumbled soft white bread, crusts removed (sourdough is nice)
1 cucumber, peeled and chopped
1 onion, chopped
1 green pepper, chopped
1/2 tsp. salt
freshly ground pepper
4 slices bread, cubed and toasted into croutons

Preparation

Puree tomatoes, garlic, vinegar, oil and bread in a food processor.
Add 1/3 cup each cucumber, onion and green pepper to tomato mixture and continue processing until smooth.
Reserve remaining cucumber, onion and pepper to serve separately, along with croutons, for garnish.
Season soup.
Chill at least 3 hours. Serve in chilled soup plates or bowls.