|
|
|
This soup tastes
great for up to a week in your refrigerator...
|
|
1
large |
|
egg |
|
|
2
cups |
|
chopped fresh plum tomatoes |
|
|
½
cup |
|
chopped green or yellow pepper |
|
|
1
cup |
|
chopped cucumber, seeds removed |
|
|
½
cup |
|
finely chopped red onion |
|
|
2/3
cup |
|
olive oil |
|
|
|
|
juice from 1 lemon |
|
|
2
cups |
|
beef
broth |
|
|
¼
cup |
|
red
wine vinegar |
|
|
¼
cup |
|
finely minced parsley |
|
|
1
tsp |
|
dried oregano |
|
|
2
Tbs |
|
worcestershire sauce |
|
|
|
|
Freshly ground black pepper |
|
|
2
cloves |
|
garlic, finely chopped |
|
|
|
|
kosher salt to taste |
|
|
46
oz |
|
can
tomato juice |
|
|
½
cup |
|
plain bread crumbs |
|
|
|
|
tabasco sauce to taste |
|
|
|
|
garnish with chopped parsley, minced red
onion, chopped olives |
|
|
|
|
|
|
1 |
Place egg in
small pot of cold water, bring to a boil, and
let simmer for 10 minutes. |
|
2 |
In a pot or
large bowl, combine tomatoes, pepper, cucumber,
red onion, olive oil, lemon juice, cold beef
broth, red wine vinegar, parsley, oregano,
worcestershire sauce, and ground pepper to
taste. Stir. |
|
3 |
Sprinkle
garlic with a pinch of salt, and set in bowl. |
|
4 |
When egg is
finished cooking, run under cold water, remove
shell, add to garlic and salt mixture, and mash
together with fork. |
|
5 |
Pour tomato
juice into large pot or bowl with vegetables,
and add garlic, egg and salt mixture. Add bread
crumbs and stir so that they dissolve into
liquid. |
|
6 |
Taste for
seasoning and add salt, pepper, and tabasco to
taste. Chill for at least 4 hours and serve.
Garnish with chopped parsley, minced red onion,
and chopped olives if desired. |
|
|
|
|
Servings: 8 |
|
|
|
|
|
Cooking Tips |
|
*The vegetables
should be chopped so that they are small enough to chew,
but big enough to recognize. |
|
*If you prefer a
milder tasting soup, reduce the onion, garlic and
vinegar quantities by half. If you want a spicier soup,
add 2 teaspoons of minced jalapeno peppers. |
|