Spanish · Lunch
Cold Tomato Vegetable Soup
Chilled Andalusian-style soup blending ripe tomato, cucumber, bell pepper and onion with olive oil and sherry vinegar into a smooth puree. Served cold with diced cucumber, croutons and a drizzle of olive oil, it makes a refreshing raw-vegetable starter requiring no cooking.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
216Calories
3.9gProtein
14.8gFat
19.2gCarbs
9.8gSugar
4.3gFiber
410mgSodium
0mgChol
2.3gSat Fat
680mgPotassium
45mgCalcium
1.4mgIron
0mcgVitamin B12
45mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
mediterranean
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Roughly chop the tomato, cucumber, bell pepper and onion; peel the garlic clove; tear the bread into pieces; reserve some cucumber for garnish.
2
Blitz
Combine all chopped vegetables, garlic, olive oil, sherry vinegar, water, salt and pepper in a blender and blitz on high until completely smooth.
3
Chill
Pour the soup through a fine sieve to remove remaining pulp, cover and refrigerate for 1 hour until cold throughout.
4
Toast
Fry the bread pieces in a small pan with olive oil over medium heat for 3 to 4 minutes, tossing often, until golden and crisp.
5
Plate
Ladle the chilled soup into a bowl, scatter over the reserved diced cucumber and croutons, and finish with a drizzle of olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g ripe tomato
- 3.6 oz100g cucumber, plus extra for garnish
- 2.8 oz80g green bell pepper
- 1.4 oz40g onion
- 22 small clove garlic
- 2 tbsp30ml extra-virgin olive oil, plus extra for garnish
- 2 tsp2 tsp sherry vinegar
- 1/2 cup120ml cold water
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 0.8 oz20g day-old bread, crust removed
