This is a delightful chilled soup for the hot summer months. The acidic bite of the fresh tomatoes and vinegar makes it extra refreshing.
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1 medium sized red onion
1 cucumber (unpeeled)
500g ripe tomatoes (4-5 medium sized tomatoes)
2 cloves garlic
1 large red capsicum
2 slices white bread, crusts removed
200ml tomato juice
3 tablespoon cider vinegar
1 teaspoon caster sugar
salt and black pepper to taste
shredded fresh basil to garnish
extra virgin olive oil to garnish
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Directions Preparation:45min › Extra time:20min chilling › Ready in:1hour5min
Roughly chop onion, cucumber, tomatoes and garlic. De-seed the capsicum and roughly chop.
Place all of the ingredients in a blender, and blend until everything is completely pureed. Since this recipe makes a lot, you will have to liquidise the ingredients in batches, depending on the size of your blender.
Season to taste, and chill in the fridge for at least 20 minutes.
Serve with a splash of extra virgin olive oil and a pinch of shredded fresh basil.