Ingredients
For the soup:
- 3 mini cucumbers, seeded, and sliced (300 g) (or 1 large cucumber, peeled if skin is thick, then seeded)
- 1 red bell pepper, stemmed, seeded and cut into wedges
- 1 kg very ripe tomatoes, preferably heirloom or plum, seeded and cut into wedges
- 1 large garlic clove, peeled and coarsely chopped
- 2 green onions, white and light green only (50g)
- 3 tablespoons extra-virgin olive oil, divided
- sea salt and freshly ground pepper, to taste
- Pinch of cayenne pepper
- 2 tablespoons sherry vinegar or red wine vinegar, or to taste
- Fresh basil leaves, to serve
Optional garnishes:
- 1/2 cucumber, peeled, seeded, and finely chopped
- Cherry tomatoes, halved or diced
- A drizzle of aged balsamic vinegar
Instructions
- Add the chopped vegetables to a large glass or ceramic bowl. Season well with salt and pepper. Add 2 tablespoons of olive oil and mix together with your hands, pressing down to squeeze out the juices. Cover and chill in the fridge. Leave the mixture to marinade for at least 30 mins or overnight (12-24 hours is best).
- Blend the soup in batches using a high speed blender (alternatively use an immersion blender). For an extra-smooth, velvety texture, strain the soup through a fine mesh sieve, using the back of a ladle to gently press it through. This step is optional, but highly recommended for a smoother, more velvety texture.
- Add the cayenne pepper, vinegar (to taste) and dash of olive oil, and season again with salt and pepper.
- Cover and chill again until really cold. Once ready to serve, taste and adjust the seasoning as necessary,
- Serve with fresh basil leaves and other optional garnishes. Enjoy!
Nutrition
Notes
- Don’t worry too much about the exact weights they are meant to be a guide.
- You can make this soup up to four days in advance and store it in the refrigerator.
- See more tips above.