About this recipe:This traditional Spanish soup is full of wonderfully fresh flavours and packed with vitamins as all the vegetables are raw. Cool and refreshing, it is the ideal choice for a simple lunch or supper, with some country-style bread or rolls. Or serve it as a light starter on a warm evening.
500g ripe tomatoes, quartered and deseeded
¼ telegraph/ english cucumber, peeled and coarsely chopped
1 red capsicum, deseeded and coarsely chopped
2 garlic cloves
1 small onion, quartered
1 slice of bread, torn into pieces
2 tbsp (30ml) red wine vinegar
½ tsp salt
2 tbsp (30ml) extra virgin olive oil
2 cups (500 ml) tomato juice
1 tbsp tomato paste
For the accompaniments
1 red capsicum
4 spring onions
¼ telegraph cucumber
2 slices of bread, toasted
salt and pepper
Directions Prep:2hr20min › Ready in:2hr20min
Mix all the ingredients for the soup in a large bowl. Ladle batches of the mixture into a blender and purée until smooth. Pour the soup into a large clean bowl, cover and chill for 2 hours.
Prepare the accompaniments towards the end of the chilling time. Deseed and cut the red capsicum into small cubes, thinly slice the spring onions and cut the cucumber into small cubes. Cut the toasted bread into small cubes to make croutons. Place each vegetable and the croutons in separate small serving dishes.
Ladle the soup into bowls. Serve at once, offering the accompaniments and salt and pepper so that they can be added to taste as the soup is eaten.