Preparation time: 15 minutes
Ripe tomatoes (skinned and chopped)750 gmsStale bread (2 cm thick slices, crusts - removed)4 largeGarlic (crushed)2 large clovesRed vinegar2 tbspSalad oil3-4 tbspTomato juice1 small tinOnion (grated)1 largeCucumber (grated)1 smallMayonnaise2 tbspSalt1 1/2 tspPepper powder1/2 tspCold water2 cupsAmul cheese (grated)100 gmsTo garnish:
Cucumber (peeled and cubed)1 smallOnions (cut into thin circles)2 smallEggs (hard boiled, shelled and sliced)2Croutons1 cupAmul cheese (grated)100 gms
Method: Take a large bowl and put the crushed garlic in it. Stir in the vinegar and salad oil. Add the chopped tomato and juice and mix thoroughly. Stir in the grated cucumber, onion and breadcrumbs. Add mayonnaise and season with salt and pepper. Put the mixture into a liquidiser or rub it through a fine sieve. The soup should be very smooth. Dilute with cold water till it is the consistency of thin cream. Stir in the grated cheese gently and chill in refrigerator. Serve the garnishes in separate bowls along with the chilled soup. Float a few ice cubes on the soup if desired.