This chilled tomato soup is a Spanish staple and a welcome refreshment on these hot summer evenings. Serve with crusty bread and enjoy.
|1 kg||Tomato, sun-ripened (Main)|
|1||Cucumber, or telegraph cucumber (Main)|
|100 g||Sourdough bread, crusts removed|
|2 cups||Water, cold|
|1||Freshly ground black pepper, to season|
|1 cup||Extra virgin olive oil|
|1 tsp||Caster sugar|
|1 cup||Sherry vinegar|
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- In a food processor, puree the tomatoes, cucumber, capsicum and garlic. Add the bread then the water.
- Transfer to a large bowl and add the salt, pepper and sugar. To taste, add more seasoning if preferred then add the vinegar and oil. Refrigerate for at least two hours before serving with an extra drizzle of olive oil.