Recipe type: Appetiser
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 

A chilled soup appetizer prepared in summer, with fresh ingredients, such as chopped tomatoes, cucumbers, onions, peppers, and herbs.
  • 1 cucumber
  • 2 green peppers
  • 3 stalks celery
  • 1 medium onion
  • 3 hard cooked eggs
  • 3 slices toast
  • 6 tomatoes
  • 1 cup canned tomato juice
  • 1 10-ounce can of condensed beef consomm√©
  • 3 tablespoons wine vinegar
  • 1 teaspoon salt

  1. Remove the outer covering of cucumber using parking knife; quarter cucumber lengthwise; cut in small cubes.
  2. Seed green peppers using trimmer, and cut into cubes.
  3. Dice celery using.
  4. Peel onion and coarsely chop them.
  5. Cube hard cooked eggs, toast using trimmer.
  6. Place cucumber, green pepper, celery, onion, eggs, toast cubes in individual serving dishes; reserve for serving.
  7. Puree tomatoes; combine pureed tomatoes, tomato juice, consommé, vinegar, salt, in a bowl, then blend.
  8. Cover with aluminum foil; refrigerate several hours.
  9. Serve each guest a bowl of soup to which adds the accomplishments of his choice.


Comments are closed.