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June 11, 2016


A fresh cold soup for the summer months - delicious as a starter with croutons on a balmy evening!

You'll need the following ingredients

  • 1 medium cucumber peeled and diced
  • 1 large green pepper de-seeded, roughly chopped
  • 1 large red pepper de-seeded, roughly chopped
  • 6 ripe tomatoes roughly chopped
  • 1 purple onion roughly chopped
  • 3 garlic cloves, roughly chopped
  • 100g slightly stale crusty white bread
  • 3 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 tablespoon of fresh parsley
  • 1 teaspoon of sugar
  • Salt to taste

Here's what to do

  1. Tear up the bread in to 8 pieces per slice and soak in cold water for 20 mins

  2. Whilst the bread is soaking, mix all of the ingredients, except the bread, salt and vinegar, in a blender until smooth

  3. Squeeze out the excess water from the bread and add to the blender and mix until smooth

  4. Add salt and vinegar to taste and stir well

  5. Pass the mixture through a fine sieve and discard any lumps

  6. Cover and refrigerate until well chilled

  7. Serve cold   

Optional extras

  • Serve with crunchy croutons
  • Serve with a dollop of single cream
  • Sprinkle pine nuts on top
  • Add chilli for a spicier version
Click here for a printable pdf version of this recipe

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