Ingredients(For 4 People):
| ROMANICO Extra Virgin | ||
| Olive Oil | : | 125 ml |
| Tomato | : | 1 Kg (2 LB) |
| Onion | : | 1 big (or 2 small) |
| Cucumber | : | 1 regular size |
| Green pepper | : | 1 regular size |
| Garlic | : | 2 cloves |
| Vinegar | : | 3 teaspoons |
| Salt and pepper | : | a little |
| Cold Water | : | 1 Liter |
| Egg | : | 1 (hard boiled) |
| Bread | : | 2 Thick slices |
Recipe:
- Cut the crust off of the bread and keep the white part of the bread and the crust separately.
- Toast the crust and Crumble into bread crumbs.
- Grind the tomatoes (except one), 1/2 onion, 1/2 green pepper , 1/2 cucumber, garlic and the white part of the bread in a blender. Mix them together and add into a big bowl .
- Add the Romanico Extra Virgin Olive Oil, vinegar and a little of salt and pepper into the bowl.
- Add water into the bowl. The water must be very, very cold.
- Keep the bowl in the refrigerator for more than 30 minutes or until chilled.
- For the topping, Cut every thing that is left from step 3 (one tomato, 1/2 onion, 1/2 cucumber and 1/2 green pepper) and one hard boiled egg into small pieces.
- Serve the soup from the bowl to the dish. Add the topping from step 7 and the bread crumbs from step 2 into the dish.