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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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