3    To 4
3    Stalks celery
1 lb Tomatoes
4    Sweet peppers
Olive oil
sl Bread
Eggs -- beaten
Water
Salt and Pepper
lg Onions

Chop or slice vegetables, season and cook in hot olive oil until slightly
browned. Add hot water gradually, sufficient to give the consistency of a
thick soup. Serve over slices of bread brushed with egg. DIFFERENT! ENJOY.

Chanteclar