Cooking Time


8 servings


  • 2 cups chopped fresh plum tomatoes
  • 1 egg (add another for additional protein)
  • 1/2 cup chopped green or yellow pepper
  • 1 cup chopped cucumber, seeds removed
  • 1/2 cup finely chopped red onion
  • 2/3 cup olive oil
  • Juice of 1/2 lemon
  • 2 cups beef broth (optional)
  • 1/4 cup red wine vinegar
  • 1/4 cup finely minced parsley
  • 1 teaspoon dried oregano
  • 2 tablespoons Worcestershire
  • Pepper, coarsely ground
  • 2 cloves garlic, finely chopped
  • Fine Sea Salt
  • 1 46-ounce can tomato juice
  • 1/2 cup plain whole wheat or multigrain bread crumbs 
  • Tabasco, to taste
    • Garnish (optional): chopped parsley,chopped olives, avocado

  • Directions

    1. Place egg in small pot of cold water, bring to boil, and let simmer for 10 minutes.
    2. In a pot or large bowl, combine tomatoes, pepper, cucumber, red onion, olive oil, lemon juice, cold beef broth (optional), red wine vinegar, parsley, oregano, Worcestershire, and coarsely ground black pepper to taste. Stir.
    3. Sprinkle garlic with a pinch of salt, and set in bowl.
    4. When egg is finished cooking, run under cold water, remove shell, add to garlic and salt mixture, and mash together with fork.
    5. Pour tomato juice into large pot or bowl with vegetables, and add garlic, egg, and salt mixture. Add bread crumbs and stir so that they dissolve into liquid.
    6. Taste for seasoning and add salt, pepper, and Tabasco to taste. Chill for at least 4 hours and serve. Garnish with chopped parsley, minced red onion, and chopped olives if desired.


    Add quinoa for some additional "body" and added protein and top with a quality fat like avocado to make a full meal.

    I often do this recipe along with "weekly food prep", as it can be pulled out for an easy lunch or an addition to dinner all week long.

    Cook's Notes:
    · This recipe serves eight, and it's not worth the trouble to prepare this soup for one. But like homemade tomato sauce, its flavor improves with age—you can store it in the refrigerator and eat it for about a week.
    · Why mash the garlic with egg and salt? To make a garlic-infused paste that adds body and substance to the tomato broth.
    · Use Celtic sea salt to bring out the flavors of the vegetables.
    · Try to chop the vegetables so that they're small but not minced or pulverized, and don't worry if the sizes aren't uniform. The pieces should be small enough to chew but big enough to recognize.