half an English cucumber, cut into chunks
1 large onion, peeled and quartered
3 cloves of garlic, minced
8 ripe tomatoes, quartered
1 red chilli, chopped
30ml olive oil
80ml apple cider vinegar
a bunch of basil leaves, chopped
Add all the ingredients to a blender and blitz together.
Season with salt and pepper. Taste and adjust seasoning – it is soooo important!
Refrigerate the soup until you want to serve it.
Spoon into soup bowls and serve with ice cubes and a fresh crusty bread.
This is a delicious cold soup for warm summer days. Spice it up by adding a chilli or two or add a handful of freshly chopped basil leaves. Feeds 4-6 adults.
1 large English cucumber, diced
1 small onion, diced
3 cloves of garlic, minced
8 fresh tomatoes, diced
30ml olive oil
60ml grape vinegar
salt and pepper
fresh chilli or basil leaves, to serve
Dice the vegetables and add it to a large mixing bowl.
Add the garlic, olive oil and vinegar and season with salt and pepper.
Scoop half the mixture into a liquidiser and blitz.
Pour the liquid back into the mixing bowl and mix through with the diced vegetables.
Refrigerate the soup for at least 2 hours so that the flavours can develop.
Serve the soup with a few ice cubes and chopped chilli or basil leaves.
My Whisk and I 