13/4 pounds ripe tomatoes, finely chopped
1 large cucumber, finely chopped
1 green bell pepper, finely chopped
2 cloves crushed garlic
1/8 cup white wine vinegar
1/3 cup olive oil
1 tablespoon tomato paste
2 1/2 cups water
Garnish: sour cream, fresh basil leaves, sliced cucumber
Peel, seed, and finely chop tomatoes. Mix together the chopped tomatoes, chopped cucumber, chopped green pepper, garlic, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours.
Use 2 to 3 cups chilled water to thin the soup to your taste. Serve chilled with dollop of sour cream and a sprig of basil and a slice of cucumber.
Yield: 4 to 6 servings
Source: George Kamilaris, Georgio's Caf International
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