Can Be Made in Advance, Cooking for the Troops, Light Lunch, Recipe, Soup, Spring/Summer, Starter, Vegetables
Cook: 15 minutes
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 4
- 4 Garlic Cloves, peeled and crushed
- 1 kg Very Ripe Tomatoes, roughly chopped (I use a mixture of varieties in the Summer when they are available)
- 1 Cucumber, Peeled and roughly diced
- 2 Peppers (both red; or one red, one yellow; or one red, one green)
- 2 tablespoon Sherry Vinegar
- 1 teaspoon Sea Salt (plus some more for serving, to taste)
- 150 ml Extra Virgin Olive Oil
- 1 tablespoon Cayenne Pepper
Method
one. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil and blend in a food processor. Blend until smooth, then add the salt and vinegar to taste and stir well.
two. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.
Serving Suggestion. Serve with a garnish of your choice: extra salt and olive oil, fresh basil leaves; diced fresh chilli, or chilli flakes, more cayenne pepper or even tabasco. Sliced crusty baguette or croutons too!
Possible Amendment.