Raw, delicious and bursting with goodness, this is hands down my favourite soup. Only enjoy ice-cold, strait from the fridge. If I’m having it from a glass with a straw, smoothie style, I have it on ice; unbelievably refreshing.
This recipe require lots of halves of things… all can be used in salads later in the week, but, personally, I double this recipe and enjoy the left-overs the following day. This is very much ingredient-led cooking; no skill or technique is at play, the quality of the tomatoes will determine the result, so use the ripest and reddest, picked at the height of summer. A vitamix takes this to a silky smooth consistency, however, this soup is equally delicious with a little texture left; use a jug blender though, a hand blender won’t quite cut it here.
This quantity is enough for 4 people as a starter, or 2 people as a light supper, serve with fresh bread, olive oil, and some cheese or charcuterie.
500g vine tomatoes
½ red pepper
½ green pepper - great for savoury, grassy notes
½ clove of garlic
½ small red onion
¼ red chilli
1 tbsp sherry vinegar (or red wine vinegar)
½ teaspoon of salt
½ stale bread roll, approximately 25g
½ cucumber, peeled
1 roasted red pepper - from a jar is fine
Tear the bread, and soak in cold water for 3 minutes before squeezing well. I press it against a sieve.
Depending on your blender, it might be a good idea to start by blitzing the tomatoes, as these will more readily turn to liquid, followed by the peeled and chopped cucumber, and then the firmer vegetables. Do this in batches if needs be.
Quite simply prep and blitz everything, adjust the seasoning and chill. It’s best chilled for at least 4 hours, and remember to taste the seasoning again before serving, as at a lower temperature it may need tweaking