How to make
Wash the tomatoes, cut them and put them to boil in water with the onion head stuck on the clove bud, along with the bay leaf, garlic, black pepper and allspice.
Add the chopped parsley and celery. Once the tomatoes are boiled, strain and mash them.
Heat a little oil and fry the breadcrumbs. Dilute the fried mixture with the blended soup and let it boil for about another 15 min.
Season it to taste with a little sugar, salt, some more black pepper and thicken it with 2 beaten eggs. Optionally, add rice or vermicelli to the soup.
