Summer Vegetable Soup
|Ripe tomatoes||8 Large|
|Garlic||2 Clove (10 gm)|
|Green pepper||1 , cored and seeded|
|Red pepper||1 , cored and seeded|
|Olive oil||4 Tablespoon|
|Lemon juice||3 Tablespoon|
|Tomato juice||2 1⁄2 Cup (40 tbs), chilled|
|Tabasco sauce||2 Drop|
|Garlic croutons||1 Cup (16 tbs)|
|Black olives||1 Tablespoon|
Chop the tomatoes, garlic, onion, cucumber and peppers roughly.
Put these ingredients into an electric blender and blend until smooth.
Add the herbs and blend again.
Strain into a bowl and chill for several hours.
Just before serving, mix the olive oil and lemon juice together.
Add the tomato juice and Tabasco, and gradually stir this mixture into the soup.
Garnish with croutons and serve black olives and capers as accompaniments.