KEY POINTS:
This chilled tomato soup is a Spanish staple and a welcome refreshment on these hot summer evenings. Serve with crusty bread and enjoy
Serves 4
1 kg sun-ripened tomatoes
1 cucumber or telegraph cucumber
1 red capsicum
2 cloves garlic
100g sourdough, crusts removed
2 cups cold water
3 tsp salt
Freshly ground black pepper
1 tsp caster sugar
cup sherry vinegar
cup extra virgin olive oil
1 In a food processor, puree the tomatoes, cucumber, capsicum and garlic. Add the bread then the water.
2 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.