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2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1

small finely chopped and fried onion, a teaspoonful of vermicelli,

pepper and salt to taste, 1/2 pint of water. Boil the tomatoes with

the onion and water for 5 to 10 minutes, then drain all the liquid;

return to the saucepan, season and sprinkle in the vermicelli, let thesoup cook until the vermicelli is soft, and serve.

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• 2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1small finely chopped and fried onion
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