Tomato Soup Alentejo Style

This delicious tomato soup stems from the Alentejo region of Portugal.  Its super healthy because it omits the cream or butter that are found in most tomato soups.  As with most soups, it taste better if you make it a day before you serve it.

Ingredients:
500 g (1 lb. tomatoes)
50 mL olive oil
1 onion
2 cloves of garlic
1 bay leaf
1 green pepper
salt to taste
oregano
1 chicken stock cube
1 liter of water
3 eggs

Wash and peel the tomatoes (you can also blanche them shortly peel then easier), take out the eyes and save.  Inside the cooking pan place the olive oil with chopped onion and garlic, add bay leaf, green peppers cut into small pieces and earlier prepared tomatoes.  Season with salt and oregano, join in chicken stock cube water, leaving to boil, then reduce to a simmer.

When all the ingredients are cooked, blend it well and check the seasonings.  You can also add a couple of dashes or Piri Piri or another hot sauce for a bite.

Beat the eggs and pour in gently into the soup, do not stop mixing.  Take out from the heat and serve immediately with traditional bread,