Soup's still up for summer with this cool offering from Viva's Amanda Laird.
Ingredients
| 2 cloves | Garlic, finely sliced |
| 1 | Red onion, small, finely diced |
| 1 tsp | Sugar |
| 1 tsp | Dried chilli flakes |
| 1 to taste | Salt & freshly ground pepper |
| 500 g | Large ripe tomatoes |
| ½ | Telegraph cucumbers, or two small lebanese cucumbers |
| 1 | Green capsicum |
| 1 stalk | Celery |
| ¼ cup | Fresh coriander, leaves chopped |
| 1 Tbsp | Fresh parsley, chopped |
| ½ Tbsp | Fresh oregano, or use 1 tsp dried |
| 3 Tbsp | Olive oil |
| 2 Tbsp | Red wine vinegar |
| 2 Tbsp | White port |
| 1 to serve | Crusty bread |
Directions
- Combine the onion, garlic, sugar and chilli in a bowl, then sprinkle with 1 tsp of salt, just cover with cold water and leave for at least an hour.
- Score the tomatoes, then cover with boiling water. Leave for 30 minutes then remove from the water and peel the skin off with a small sharp knife and discard. Dice the tomatoes.
- Dice the cucumbers, capsicum and celery. Combine with the tomatoes in a large bowl. Add 2 tsp salt, a generous grind of black pepper and 2 cups of water.
- Drain the onion mixture and add to the tomatoes then refrigerate for an hour.
- Stir in the herbs, olive oil, vinegar and port. Check for seasoning and serve with the bread.