Ingredient:
1 kg (2 lb) tomatoes, peeled, quartered, and deseeded
1 large Spanish onion
1×200 g jar roasted peppers, drained
2 large garlic cloves
600 ml (1 pint) cold vegetable or chicken stock
75 ml (2 ½ fl oz) olive oil
4 tbsp red wine vinegar
Juice of ½ lemon
Salt and pepper
To serve:
½ cucumber, diced
1 small green pepper, halved, deseeded, and diced
Ice cubes
Garlic croutons
Method:
Coarsely chop the tomatoes, onion, peppers, and garlic. Puree in a food processor or blender with the stock, oil, and vinegar until smooth.
Turn the mixture into a bowl and add the lemon juice, and salt and pepper to taste. Cover and chill for at least 1 hour.
Serve the soup well chilled in bowls, each one garnished with spoonfuls of diced cucumber, green pepper, garlic croutons, and a few cubes of ice (if wished).
1 kg (2 lb) tomatoes, peeled, quartered, and deseeded
1 large Spanish onion
1×200 g jar roasted peppers, drained
2 large garlic cloves
600 ml (1 pint) cold vegetable or chicken stock
75 ml (2 ½ fl oz) olive oil
4 tbsp red wine vinegar
Juice of ½ lemon
Salt and pepper
To serve:
½ cucumber, diced
1 small green pepper, halved, deseeded, and diced
Ice cubes
Garlic croutons
Method:
Coarsely chop the tomatoes, onion, peppers, and garlic. Puree in a food processor or blender with the stock, oil, and vinegar until smooth.
Turn the mixture into a bowl and add the lemon juice, and salt and pepper to taste. Cover and chill for at least 1 hour.
Serve the soup well chilled in bowls, each one garnished with spoonfuls of diced cucumber, green pepper, garlic croutons, and a few cubes of ice (if wished).
