Ingredients
1½ cucumber, peeled and roughly chopped
500 g tomatoes, blanched, peeled, stalk removed and roughly chopped
1 green capsicum, stalk removed, seeded and roughly chopped
1 onion small, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
100 ml tomato juice
2 tbsp olive oil
2 tbsp white wine vinegar
To serve
½ cucumber left over from the soup, peeled and neatly diced
1 green capsicum small, seeded and diced
2 tomatoes, blanched, peeled and neatly diced
croutons (optional)
Tabasco (optional)
flat-leaf parsley (optional)
Method
- Put the first five ingredients in a food processor and whizz until liquidised. Sieve into a bowl, discarding the pulp left in the sieve. Stir in the tomato juice, add the oil and vinegar (keep tasting, adding more if you like) and season to taste. Serve the soup chilled, scattered with croutons and alongside small bowls of the chopped vegetables.
