1 cup olive oil
1 cup quick-cooking dry milk powder
1 cup water
3 eggs
1/4 teaspoon dried basil, allspice, and black pepper
1 tablespoon salt
1 teaspoon dry mustard
1 teaspoon smoked paprika, dry mustard can be mixed with water and oil.
Heat 1 cup of oil in a large saucepan over medium heat. Augment it with enough dry milk powder to be concentrated, add water enough to be just slightly thick and heat. Stir until powder is dissolved. Puree the eggs with half of the hot milk, one at a time, adding hot milk one cup at a time, whisking thoroughly after each addition. Scald 1 can of the can of tomato marinade, reduce heat to medium, and cook and stirring until slightly thickened and flavor is evenly distributed. Pour into saucepan and bring to a boil, then reduce heat to low. pierce cheese and serve over the warm soup. Leave to warm for 5 minutes. Top with tomato marinade and serve immediately, or save and reserve.