Blend in ripe tomatoes until the blender is almost full.  While  the blender is running add 3 full tbsp of  oil (olive oil is very Spanish) and 3 to 5 tbsp of a good white wine or a zinfandel.  (Do not use red.)

Blend thorough.  Be sure to strain through a sieve to smooth out the soup.  Chill thoroughly.

Chop into small pieces: cucumbers, green peppers, baked or boiled ham, and hard boiled eggs.  In Spain chopped onions, crotons and chopped tomatoes are also offered with this soup.  It is your preference.

Do not combine your chopped food.  Offer it to each diner  in separate bowls at the time the soup is served.

Be sure to use very ripe tomatoes & chill thoroughly before serving.

This soup is really a salad without lettuce.  Lettuce was not available to the people of Spain when they invented this soup.  It is a wonderful first course for Paella.

This soup must be what was "Nectar for the Gods".