|English cucumber||3⁄4 Pound, peeled and chopped (350 Grams)|
|Ripe red tomatoes||3⁄4 Pound (350 Grams)|
|Potato||1 Medium, peeled and chopped|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Hot water||1 Pint, mixed with 1 teaspoon tomato puree (570 Milliliter)|
|Dried basil||1 Teaspoon|
|Parsley||2 Teaspoon (Freshly Chopped)|
|Lemon juice||1 1⁄2 Teaspoon (1 Dessertspoon)|
|Freshly milled black pepper||To Taste|
1 In a bowl, boil water and drop the tomatoes in it.
2 Remove after one minute, slipping the skins off.
3 Roughly chop the flesh.
4 In a thick-based saucepan, melt one tablespoon of butter with one tablespoon of oil.
5 Add in the onion in it and soften for 5 minutes.
6 Add in the garlic, lettuce, cucumber, tomatoes and potato.
7 Stir well, adding the seasoning and lemon juice.
8 Cover with the lid and, keeping the heat low, let the vegetables sweat for about 15 minutes.
9 Add in the basil and hot water mixed with tomato puree.
10 Bring it up to simmering point, and simmer, covered for another 20 minutes or until the vegetables are soft.
11 Into a liquidiser, pour the soup and liquidise it for 6-€”8 seconds.
12 Sprinkle with parsley and serve hot with some fresh, crusty bread.(optional)