A summer classic from Spain which has as many recipes as cooks. This version includes bread, which provides some
texture, and uses ripe tomatoes. Don’t be tempted to compromise and use canned tomatoes or passata, as the
taste is markedly different, so keep this recipe for when you have plenty of tomatoes which you’ve ripened on the
windowsill. This delicious chilled is an excellent source of vitamins C, E and the B vitamins niacin (B3) and folate, all
of which are antioxidants helping protects cells against damage.
No of servings 2
Preparation time 5 minutes
Cooking time 0 minutes
1 small piece of white bread, crusts removed, soaked in water
500g ripe tomatoes, washed and halved
100g cucumber – a piece about 7cm, cut into chunks
Half a small red pepper cut into chunks
1 clove garlic,
1 tbsp red wine vinegar
2 tbsp olive oil
1 tbsp tomato puree
Few pieces of pepper and cucumber, finely diced
Ice cubes, if you like your soup very cold
1. Squeeze the water from the bread and place in a food processor or blender.
2. Add all the remaining ingredients and process until smooth.
3. Chill until required or serve at once with the vegetable garnishes and ice if desired.
Storage information: To retain vitamin content, serve at once, but the soup with keep in the fridge for 1-2 days.
|Energy kcal||185||Vitamin C mg||79.4|
|Protein h||3.7||Vitamin E mg||4.25|
|Carbohydrates g||15.3||Carotene mcg||2530|
|Of which sugars g||10.7||Folate mcg||71|
|Fat g||12.1||Niacin mg||3.39|
|of which saturates||1.9|
Produced by Claire Fenlon and Fiona Wilcock 2020