Argentine Vegetable Soup

1 lb ripe tomatoes
1 large onion
1 cup cooked vermicelli
touch chili powder
2 pt stock
2 oz grated sharp cheese
2 Tbs chopped parsley
3 Tbs butter
S & P

1. Peel and chop the onion finely and fry in the butter with parsley for a few minutes until turning golden.

2. Add sliced tomatoes and cook. Stirring for 5-6 minutes.

3. Pour on the stock. Bring to the boil. Simmer 20 minutes.

4. Season with S & P and a pinch of chili powder.

5. Add the vermicelli. Heat to boiling point.

6. Just before serving sprinkle with cheese.