( SERVES 4 )
This chilled tomato soup is a Spanish staple and a welcome refreshment on these hot summer evenings. Serve with crusty bread and enjoy.
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|1 kg||Tomato, sun-ripened|
|1||Cucumber, or telegraph cucumber|
|100 g||Sourdough bread, crusts removed|
|2 cups||Water, cold|
|1||Freshly ground black pepper, to season|
|1 tsp||Caster sugar|
|1 cup||Sherry vinegar|
|1 cup||Extra virgin olive oil|
- 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. 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.