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.