Though there are many versions of this soup, the traditional, tomato-based Spanish recipe is the one to go for. It is an uncooked soup and is very similar to a smoothie – it is like salad made in a blender.
1 kg tomatoes, peeled and quartered
1 medium red sweet pepper, deseeded and roughly chopped
½ medium cucumber, peeled, deseeded and roughly chopped
15 ml chives, snipped into 3 mm sections
80 ml extra-virgin olive oil
1 slice white bread, torn into bite-size pieces or 25 g almond flakes
5 ml crushed garlic
30 ml white wine vinegar
salt and freshly ground pepper to taste
Garnish
½ cucumber, deseeded and diced and/or
1 medium green pepper, deseeded and diced and/or
celery, diced or cut into sticks (I buy the WW Carrot & Celery Fingers and use the carrots for something else)
parsley leaves
Creme Fraiche (optional)
- Combine all the ingredients in a food processor and process until you get the required consistency.
- Adjust the seasoning and refrigerate for 2 hours.
- Serve in individual glasses (150 ml each) with a dollop of creme fraiche and the diced vegetables or just a parsley leaf and a celery stick to stir. Alternatively, serve the soup in bowls with the garnishes on the side.
10 to 12 servings (depends on the size of the glasses you use).