Soup

500 g (1/2 lb) ripe tomatoes roughly chopped

2 slices white bread

1 onion chopped

2 cloves garlic

1 small cucumber

1 tbs vinegar

1 tsp dry basil

3 tbs sunflower oil

2 cups tomato juice

Salt and freshly ground black pepper

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• Place sliced bread (crust removed) to soak in water, with ½ tsp salt and 1 Tbs oil. When wet, squeeze the liquid out.

• Mix all the above in a food processor. If too thick – it should have the consistency of a cream, you can add some ice water.

 

Garnish

1 red pepper chopped

1 green pepper chopped

1 onion finely chopped

1 small cucumber cubed

12 black olives.

 

• Add all the chopped garnishes into the soup

• Place in the fridge.

• Serve Cold