Tomato and Vegetable Soup

Name: Tomato and Vegetable Soup
Yield: 4
Ingredients: 2 ripe tomatoes, seedless and cut into quarters; 2 green onions (only the white part); 1/3 cup of cucumber, peeled, seeded, and diced; 1 tablespoon of red wine vinegar; 2 tablespoons of olive oil; to taste salt and pepper; 1/2 cup of cold water; 3/4 cup of tomato puree; 1 tablespoon of flavorless gelatin; 2 tablespoons of chopped green onion; 2 tablespoons of chopped bell pepper; 1 tablespoon of peeled cucumber

1
2 ripe tomatoes, seedless and cut into quarters
2
2 green onions (only the white part)
3
1/3 cup of cucumber, peeled, seeded, and diced
4
1 tablespoon of red wine vinegar
5
2 tablespoons of olive oil
6
to taste salt and pepper
7
1/2 cup of cold water
8
3/4 cup of tomato puree
9
1 tablespoon of flavorless gelatin
10
2 tablespoons of chopped green onion
11
2 tablespoons of chopped bell pepper
12
1 tablespoon of peeled cucumber

Ingredients

1
2 ripe tomatoes, seedless and cut into quarters
2
2 green onions (only the white part)
3
1/3 cup of cucumber, peeled, seeded, and diced
4
1 tablespoon of red wine vinegar
5
2 tablespoons of olive oil
6
to taste salt and pepper
7
1/2 cup of cold water
8
3/4 cup of tomato puree
9
1 tablespoon of flavorless gelatin
10
2 tablespoons of chopped green onion
11
2 tablespoons of chopped bell pepper
12
1 tablespoon of peeled cucumber

Directions

1
In a blender, blend the tomatoes, onions, cucumber, vinegar, olive oil, salt, and pepper
2
Strain through a fine-mesh sieve into a glass or ceramic bowl
3
Add cold water and tomato puree to achieve 3 cups of mixture
4
Sprinkle gelatin over 1/2 cup of vegetable mixture
5
Let it rest for 10 minutes
6
Heat in a bain-marie, stirring until the gelatin dissolves
7
Add chopped vegetables to the soup, refrigerate until it starts to solidify
8
Serve cold and break with a fork
9
Chill for at least 4 hours.