Chilled Spanish Soup from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 2 tablespoons olive oil
• freshly ground black pepper
• 1 teaspoon salt
• 1 cucumber
• 1½ pints chicken broth
• 2 hard-boiled eggs, finely chopped
• 1 green pepper, seeded and chopped
• 4-6 spring onions, finely chopped
• garlic croûtons
• 2 slices white bread
• 4 tablespoons finely chopped parsley
• 8 large ripe tomatoes
• 1-2 cloves garlic, finely chopped
• 2 tablespoons lemon juice