• 1 3/4 pounds ripe tomatoes
  • 1 large cucumber, chopped
  • 1 green bell pepper, chopped
  • 2 cloves crushed garlic
  • 1 tablespoon finely chopped black olives
  • 1/3 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon tomato paste
  • 2 1/2 cups water
  • 1 small onion, chopped
  • 1 green bell peppers, diced
  • 2 green onions, thinly sliced
  • 1 large cucumber, chopped


  1. 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.
  2. 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.
  3. 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, and herbs and croutons served separately for diners to add to their own bowls.