Cold Tomato Soup
|Garlic||1 Clove (5 gm), peeled|
|Sweet green bell pepper||1⁄2 , seeded and cored|
|Yellow onion||1⁄2 , peeled|
|Very ripe tomatoes||5 , cored and quartered|
|Cucumber||1 Medium, peeled and sliced|
|Tomato paste||1 Tablespoon|
|Olive oil||6 Tablespoon|
|Wine vinegar||3 Tablespoon (Use Either Red Or White Variety)|
|Cumin||1⁄2 Teaspoon, ground|
|Tabasco||1 Tablespoon (Or Use According To Taste)|
|Ground black pepper||To Taste|
|Ice water||1 Cup (16 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Hard-boiled eggs||2 , grated for garnish|
|Freshly ground black pepper||To Taste|
Blend all the ingredients, except the grated egg, in a food blender or food processor.
You will have to do this in several batches.
Chill well before serving.
Pour in wineglasses or cups and garnish with the grated egg.
Leave the wine vinegar and black pepper grinder out so that your guests or family might add a bit to their glass.
Serving size: Complete recipe
Calories 1265 Calories from Fat 926
% Daily Value*
Total Fat 105 g161.1%
Saturated Fat 16.6 g82.8%
Trans Fat 0 g
Cholesterol 483.4 mg161.1%
Sodium 742.6 mg30.9%
Total Carbohydrates 66 g22.1%
Dietary Fiber 13.8 g55.4%
Sugars 40.8 g
Protein 27 g54.3%
Vitamin A 178% Vitamin C 394.7%
Calcium 25.7% Iron 52.3%
*Based on a 2000 Calorie diet