Chilled Tomato and Cucumber Soup

    2 hours 15 minutes

    This soup is inspired by the classic Spanish gazpacho. It features raw fresh vegetables blended with vinegar and bread.

    2 people made this

    Serves: 4 

    • 1 thick slice white bread (from a loaf that is a few days old)
    • 1 tablespoon red wine vinegar or sherry vinegar
    • 600g well-ripened tomatoes, peeled, seeded and chopped
    • 1/2 cucumber, peeled and diced
    • 1/2 red capsicum, seeded and diced
    • 1 onion, chopped
    • 1 garlic clove, crushed
    • 1 1/2 tablespoons olive oil
    • 1/2 teaspoon curry powder
    • pinch of sugar
    • salt and freshly ground black pepper
    • 2/3 cup natural yoghurt
    • shredded fresh basil to garnish

    Preparation:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours15min 

    1. Crumble the bread and sprinkle with the vinegar. Set aside for 5 minutes to allow the bread to soak up the vinegar.
    2. Put the tomatoes, cucumber, capsicum, onion and garlic in a blender or food processor with 50ml of cold water and whizz to a purée. Add the soaked bread, oil, curry powder and sugar. Blend again and season to taste. Chill in the refrigerator for at least 2 hours.
    3. Just before serving, stir the yoghurt into the soup. Thin the soup with a little cold water if it is too thick. Serve chilled, sprinkled with shredded basil.

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