Friday, August 3, 2012



serves 8 bowls


1kg ripe plum, beef, and cherry tomatoes, peeled and chopped
3 large red peppers, cored and chopped
1 large cucumber, peeled and chopped
200g white breadcrumbs
3 cloves garlic, chopped
500ml iced water
150ml white wine vinegar
150ml olive oil
salt and pepper

for garnish
3 pink echalion onions, very finely sliced
handful basil leaves
2 small dried red chillies, crushed

24 ice cubes

Place the tomatoes, peppers, cucumber, breadcrumbs and garlic into a food processor and blitz until smooth, adding the water a little at a time. You may have to do this in batches. Once smooth, add the vinegar and olive oil and season to taste. You want the soup to taste fresh, a little sharp from the vinegar, and rich with flavour. 

Leave the soup to chill in the fridge for an hour and serve ice cold with a scattering of the onions, basil and chilli. Season with salt, drizzle with olive oil and a few ice cubes. 

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