Directions

1. 1. In a medium size pot combine the bullion cubes with the water. Place over high heat and let the water boil, stirring periodically, until the cubes are dissolved. Remove from the heat, let the broth cool and reserve.
2. 2. Peel the tomatoes by cutting an x in the bottom of each one with a paring knife and then boil for one or two minutes or until the skin wrinkles and begins to loosen at the x. Remove from the heat and let them cool enough to handle then peel them using a paring knife.
3. 3. Cut peeled tomatoes in half. Hold tomato half in your hand over small bowl. Gently squeeze tomato half so that seeds drip into the bowl. Discard seeds and dice the tomatoes. Reserve.
4. 4. Peel the cucumbers and then cut in half lengthwise. Use a small spoon to scoop out the seeds then dice the cucumbers into pieces similar in size to the tomatoes. Add to the tomatoes and refrigerate until needed.
5. 5. To prepare the seasoning base: Place the salt in a heavy bowl. Using the back of a spoon or a fork, grind the garlic into the salt until it forms a paste. Add the anchovy filets (optional) and cumin, mix into the paste. Add the parsley, basil and tarragon while continuing to grind and blend the paste. Add the bread last and mash it into the paste. Reserve.
6. 6. Combine into a blender or processor the bell pepper, onion, jalapeno, avocado, pepper, lemon juice and vinegar. Process until smooth, add a little extra virgin olive oil if necessary to finish as a puree.
7. 7. Transfer the contents of the processor to a large bowl. Add the seasoning base and the broth; mix thoroughly.
8. 8. Work the soup through a sieve into a bowl; adjust the salt and pepper according to your taste.
9. 9. Stir the cucumber and diced tomatoes into the soup. Cover and chill.
10. 10. Serve with this side: Make a few slices of toast. Spread with extra virgin olive oil (best quality) like you would if you were using butter, then top with feta or mozzarella cheese. Cut into fingerlings.