Instructions: Peel, seed and finely chop tomatoes. Mix together the chopped tomatoes, one of the chopped cucumbers, one of the chopped green peppers, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for two to three hours.

Use 2 to 3 cups chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, green onion, cucumber, boiled eggs and croutons for diners to add to their own bowls.

To make croutons: Remove the crusts from two thick slices of bread and cut each slice into 16 cubes. In a bowl mix together 3 tablespoons olive oil, two crushed garlic cloves, 1 tablespoon fresh oregano, 2 tablespoons chopped fresh thyme, 1 tablespoon chopped fresh rosemary and a pinch of chili flakes.

Add bread crumbs and toss until oil is absorbed. Lay bread cubes in a shallow pan and bake 12 minutes at 300 degrees, or until croutons are golden brown. Turn once during baking.

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