- 1 cucumber
- 1 red pepper
- 1 green pepper
- 1 kg large tomatoes
- 3 cloves of garlic
- 2 spring onions
- 2 tbsp red wine vinegar
- 2-3 tbsp olive oil
- 100g crusty bread
Prep time: 15 mins. Chill time: 1 hour. Serves 4.
Cold soup. I wasn’t sold at the idea at first either, but I tell you, it’s actually really good and very refreshing. Like a savoury smoothie (or does that make it sound worse?). On a hot afternoon, this is a perfect lunch, or as a starter for an alfresco dinner party (you fancy little thing you). It also keeps and freezes really well, so you can make in advance!
Dice all the vegetables to a similar size, add to a bowl with the garlic, olive oil, vinegar & bread. Grind in salt & pepper to taste.
Mix together with your hands and start to gentle squeeze so the juices come out of the vegetables and mix in to the bread. Cover and leave in the fridge for 30 mins.
Pour everything in to a blender and blend until smooth. Depending on the consistency you like, you may want to add more or less olive oil, and you can alter the seasoning with salt, pepper & more vinegar if needed!
Put back in the fridge for 30 mins before serving as this should be served very very cold! You may even want to serve it over ice.
I like it best with crunchy bread croutons, finely diced veg on top for texture, fresh basil and some extra olive oil.