AuthorJen BookerTraditional Spanish cold soup
1 kg Tomatoes, cored and halved
1 Small cucumber (seeds removed)
1 Green pepper (cored)
0.50 Red onion
2 Garlic cloves (peeled)
3 tbsp Olive oil
2 tbsp White wine vinegar
1 tsp Fine sea salt
0.50 tsp Black pepper
Basil to garnish
1
Combine all ingredients together in a blender or food processor (except the basil). Puree for 1 minute, or until the soup reaches your desired consistency.
2
Taste and season with extra salt & pepper if needed.
3
Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
4
Serve cold, topped with chopped tomatoes, basil and black pepper.
CategoryStarters
Ingredients
1 kg Tomatoes, cored and halved
1 Small cucumber (seeds removed)
1 Green pepper (cored)
0.50 Red onion
2 Garlic cloves (peeled)
3 tbsp Olive oil
2 tbsp White wine vinegar
1 tsp Fine sea salt
0.50 tsp Black pepper
Basil to garnish
Directions
1
Combine all ingredients together in a blender or food processor (except the basil). Puree for 1 minute, or until the soup reaches your desired consistency.
2
Taste and season with extra salt & pepper if needed.
3
Refrigerate in a sealed container for 3 to 4 hours, or until completely chilled.
4
Serve cold, topped with chopped tomatoes, basil and black pepper.