Ingredients
For 4 servings
- 1 kg very ripe tomatoes, roughly chopped
- 1 small cucumber, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 small red onion, chopped
- 1 garlic clove
- 1 thick slice of day-old bread, crust removed
- 80 ml extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 250 ml cold water
- Finely diced cucumber, pepper and onion, to garnish
Step by step
Step 1: Soak the bread in a little water for a few minutes, then squeeze it out.
Step 2: Put the tomatoes, cucumber, green pepper, onion, garlic and bread in a blender and blend until very smooth. You may need to do this in batches.
Step 3: With the blender running, slowly pour in the olive oil so the soup turns creamy and pale orange.
Step 4: Add the vinegar, salt and cold water and blend again. For an extra silky soup, pass it through a sieve.
Step 5: Taste and adjust the salt and vinegar, then chill for at least 2 hours until really cold.
Step 6: Serve in bowls or glasses, topped with the diced vegetables and a drizzle of olive oil.
Cooking times and amounts may vary, so taste and adjust as you cook.
