Ingredients
- 4 to 5 large tomatoes
- 1/2 English cucumber or 1 Canadian cucumber, (chopped)
- 1 red pepper, (chopped)
- 4-6 green onions, (chopped)
- 2 cloves garlic, (peeled)
- juice of 1/2 lemon
- 2 slices of wholewheat bread grated into crumbs
- 4 Tbsp olive oil
- 12 black olives (pitted)
- 2 Tbsp fresh parsley
- Tarragon (1 Tbsp fresh or 1 tsp dried)
- 12 crushed coriander seeds
- salt and black pepper to taste
Instructions
- Remove seeds from tomatoes and puree in a blender until almost smooth.
- Pour into bowl.
- Blend cucumber, red pepper, onions, garlic, lemon juice, breadcrumbs, olive oil and olives until smooth.
- Add to tomato puree, stir in the herbs and crushed coriander seeds, season with salt and pepper and pour into serving bowl.
- Chill for at least one hour.
- Garnish with sprigs of fresh herbs or parsley.
- * If the soup is too thick for your liking you can stir in some tomato juice.
