Ingredients

Method

• 10 large ripe tomatoes
• Cucumber
• Onion
• Green pepper
• 2 cloves of crushed garlic
• A handful of breadcrumbs
• 2 cups tomato juice
• 2-3 T red-wine vinegar
• ½ cup olive oil

Method

Ingredients

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.