Chop a pound of raw peeled
tomatoes until they are almost in a
purée. Stir in a few dice of
cucumber, 2 chopped cloves of
garlic, a finely sliced spring onion,
a dozen stoned black olives, a few
strips of green pepper, 3
tablespoons of olive oil, a
tablespoon of wine vinegar, salt,
pepper, and a pinch of cayenne
pepper, a little chopped fresh
marjoram, mint, or parsley. Keep
very cold until it is time to serve
the soup, then thin with ½ pint of
iced water, add a few cubes of
coarse brown bread, and serve with
broken-up ice floating in the bowl.
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