 |
Prep Time: 0 Minutes Cook Time: 215 Minutes |
Ready In: 215 Minutes Servings: 5 |
|
I've had this recipe cold or hot. Pick your choice! Ingredients:
1 3/4 lb. if ripe tomatoes |
1 chopped green bell pepper |
1 chopped small onion |
1 chopped large cucumber |
1 diced green bell peppers |
2 sliced green onions |
1 chopped large cucumber |
2 chopped hard-cooked egg |
2 cloves of crushed garlic |
1 tbsp. of finely chopped black olives |
1/3 c. of white wine vinegar |
1/4 c. of olive oil |
1 tbsp. of tomato paste |
2 1/2 c. of water |
Directions:
1. First score a cross on each tomato.
2. Then you can cover tomatoes in boiling water for about 1 min.
3. Douse these in cold water now and peel the skins away.
4. Then you can chop the flesh so thin its like a puree.
5. Next you want to mix tomatoes, 1 of the cucumbers, 1 green pepper, garlic, olives, vinegar oil, tomato paste, then season.
6. Then cover and regrigerate for around 2-3 hrs.
7. Now you want to use 2-3 c. of cold water to thin your soup.
8. You will want to serve this warm or cold.
9. Add chopped onion, green pepper, scallions, cucumber, boiled egg, herbs etc.
10. In order to make the garlic croutons first preheat oven 350 degrees.
11. Chop 2 thick piecesof bread into cubes.
12. Next in a bowl add in 2 tbsp. EVOO, 1 tbsp. of crushed garlic, 1 tbsp. of oregano, and 2 tbsp. of thyme 1 tbsp. of rosemary and chili flakes.
13. Mix this all up and add bread in.
14. Lay the bread cubes on a baking sheet and cook until golden brown.
15. Serve.
|
|