Cold Tomato Soup (Madrilene)

Name: Cold Tomato Soup
Ingredients: 1 large beef knucklebone; 2 meat broth cubes; 1 onion, finely chopped; 1 1/2 cups white wine; 1 1/2 cups tomato juice; salt and pepper; 3 tomatoes; 1/2 cucumber

1
1 large beef knucklebone
2
2 meat broth cubes
3
1 onion, finely chopped
4
1 1/2 cups white wine
5
1 1/2 cups tomato juice
6
salt and pepper
7
3 tomatoes
8
1/2 cucumber

Ingredients

1
1 large beef knucklebone
2
2 meat broth cubes
3
1 onion, finely chopped
4
1 1/2 cups white wine
5
1 1/2 cups tomato juice
6
salt and pepper
7
3 tomatoes
8
1/2 cucumber

Directions

1
Place the knucklebone in boiling water and let it simmer for a few minutes
2
Mash the broth cubes and add to the knucklebone along with 1 1/2 liters of water
3
Add the chopped onion and let it cook on low heat for 2 hours
4
Strain the soup through a fine-mesh sieve
5
Let it cool down
6
Remove any fat that forms on the surface
7
Add the tomato juice and red wine, stirring well
8
Season to taste with salt and pepper
9
Quickly boil the tomatoes, then peel and cut into small cubes
10
Peel the cucumber and slice into thin rounds
11
Place the cucumber and tomato in soup bowls and cover with the chilled broth; serve immediately with a meat broth cube.