How to cook
Parboil the tomatoes in boiling water, peel them with the exception of 1 large tomato, rub through a sieve with the soaked and drained white bread.
Dilute the mayonnaise with the vinegar, then add the tomatoes. Add 2 cups (500 ml) of water.
Season with black pepper, salt, paprika, sugar and grated onion. Clean the peeled cucumber and leftover tomato from their seeds, then cut them into small cubes and add to the soup.
Sprinkle with finely chopped parsley or mint and serve with ice cubes.