This tomato soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree.

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  • Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.

  • Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls.

  • To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking.

Nutrition Facts

195.5 calories; 5.6 g protein; 15.6 g carbohydrates; 84.8 mg cholesterol; 83.9 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2003
I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many raves from my guests. Read More
(75)

Most helpful critical review

Rating: 3 stars
06/13/2011
This was terrible. Read More
(2)
52 Ratings
  • 5 star values: 30
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/26/2003
I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many raves from my guests. Read More
(75)
Rating: 5 stars
12/26/2003
I live in Spain and this was good! A definate keeper. I used rice vinager rather than the white wine (a little sweeter) and substituted tomato juice in place of the water/tomato paste. Many raves from my guests. Read More
(75)
Rating: 5 stars
10/13/2003
Really impressed -- as were our two guests. After a scorching hot day this soup was a pleasure to make as there is no standing over a stove! It tasted the way I always imagine and hope a Bloody Mary will taste though the few times I've tried them I was disappointed. Use RIPE tomatoes as it really does make a difference (I had just the usual underwhelming grocery store tomatoes and set them in a sunny window for a few days till they were red). I knew they still weren't wonderful so used half fresh mixed with a can of chopped tomatoes in plain juice (skipped the tomato paste the recipe calls for as it seem a duplicate). I also had to substitue red wine vinegar for the white and didn't make all the extra toppings - but I did make bruscetta/croutons. To avoid fuss I just sliced baguettes into longer diagonal slices and brushed them with a mixed up dressing of olive oil plus garden herbs (lots of oregano or marjoram some thyme a little rosemary) plus a pressed clove of garlic. I put them on a rack under the broiler for just a few minutes and they were a wonderful complimentary flavour (and it wasn't enough to warm up the kitchen!). It made four generous servings. We will definitely be making this again as all the ingredients fit will fit the garden glut of tomatoes and peppers we predict! Read More
(31)
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Rating: 4 stars
07/20/2005
Good recipe and very flexible. By that I mean you can play with the amount of tomatoes vinegar cucumbers etc. I don't use the tomato paste at all nor the eggs or olives. I've added red peppers at the end red onion rather than regular etc. Very good and fun to make. My sceptical husband is now a convert! Read More
(14)
Rating: 5 stars
07/06/2004
I made two batches this weekend and both were good. The second batch I made with rice vinegar as suggested in another review and I liked it much better. The vinegar taste was not so strong. Cilantro was also a very good addition. Don't skimp an the croutons! Read More
(11)
Rating: 4 stars
06/10/2006
Good base recipe. I chopped some of the vegies and the rest I whirled thru my food processor. Added cayenne for some zip skipped the olives and instead of using water I thinned with vegetable juice. Very refreshing and so healthy; maybe too healthy; might add a little vodka to this next time; HA just kiddin'!! Thanks so much Michelle! Read More
(9)
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Rating: 4 stars
09/03/2004
Good way to get your veggies! I added cooked bay shrimp to my batch. Very refreshing summer dish. Read More
(8)
Rating: 5 stars
07/20/2004
Excellent recipe. I agree with the others---substitute rice vinegar. Read More
(8)
Rating: 4 stars
08/01/2005
I served this meal to my friends on a hot summer night with some white wine and crusty bread and it was a hit. It could use a little more of a kick (might add tobasco next time) but was satisfying as is. Not perfect but very good. A few days later the left overs took on more of the vinegar flavor. If you make this it's important not to make it too long ahead of when you intend to serve it. Read More
(8)
Rating: 4 stars
05/26/2005
Very good. Benefitted from a good jolt of Tabasco to spice it up. Read More
(6)
Rating: 3 stars
06/13/2011
This was terrible. Read More
(2)