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10
Easy
20 minutes, plus chilling time
Chop large ripe tomatoes, a cucumber, an onion and a green pepper.
Blend the above ingredients with cloves of crushed garlic and a handful of breadcrumbs.
Pour in tomato juice, red-wine vinegar and olive oil.
Pulse until well combined and of the desired consistency.
Chill for 4 hours (or overnight), stir before serving and season to taste.
TASTE’s take:
Chill shallow bowls and ladle in this refreshingly cold Spanish soup, which is a perfect meal for the balmy summer months. Drizzle with good quality olive oil and garnish with cherry-tomato halves, chunks of toasted ciabatta and a few sprigs of fresh coriander.