Ingredients
For soup:
4 ripe and juicy tomatoes blanched and peeled
1 european cucumber
1 white onion or 2 medium fresh spring onions (like green onions but larger)
2 TBSP Xeres Vinegar (or other red wine vinegar)
Salt and Pepper to taste
1 small can tomato juice
For trimmings:
1 green pepper chopped
2 hard boiled eggs chopped finely
1 bowl of croutons (homemade or store bought)
1/2 small cucumber chopped
Green onions chopped
Preparation
Blanch tomatoes in boiling water for 15 seconds. Remove from water and peal. Cut in half and place in blender. Add European cucumber, onion, tomato juice, salt, pepper, and vinegar to blender. Puree until smooth. If too thick, add more tomato juice. If too thin, add one piece of soft bread with crusts removed.
Place in refrigerator for 30 minutes or until cool. Chop trimming ingredients and serve in small individual bowls for each person to add to their bowls.
Optional homemade croutons: Cut 5 pieces soft bread into crouton sized cubes. Add 2 TBSP olive oil to pan on medium heat, place 2 cloves chopped garlic and bread to pan and mix to cover bread with oil. Add 1 tspn. salt. Cook until bread is toasted. Serve croutons with other trimmings.
