This has got to be one of my favourite dishes! Refreshing after a hot day in the sun, using fresh organic ingredients which you can easily find at any market during the late summer time. It’s so easy to make, all you need is a good blender and a knife, no oven required! Serve with some freshly baked sourdough from your local bakery and enjoy with friends.
Serves 2-3 portions
1 Large Red Pepper Chopped and a few slices finely diced for the garnish
1 Large Green Pepper Chopped
Half a Medium Onion Chopped
1 Clove of Garlic Crushed
4-5 Medium Vine Tomatoes Chopped
Half a Large Cucumber Chopped and a few slices finely diced for the garnish
2 Slices of Sourdough – Use the crusted sides and tear into pieces with your hands
A Handful of Ice Cubes
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Organic Cyder Vinegar
Dash of Salt and Pepper
1/2 Tsp Paprika
1/2 Tsp Chilli Powder or Chilli Flakes
Place the vegetables in the blender first, then the spices, salt and pepper, olive oil and vinegar, then layer the bread on top and finally add the ice.
Pulse in the blender first until the ice cubes start to break, then blend on full speed until you reach a soup consistency. I like mine slightly chunky but you can blend for longer and add water if necessary to create a smoother consistency.
Pour into a serving bowl, add the garnish of cucumber and the red pepper with a drizzle of olive oil with cracked black pepper.
Grill a few pieces of sourdough for 4-5 minutes, turning half way and serve with the soup.
Enjoy straight away whilst chilled!