It’s worth waiting for the sun to work its magic on the tomatoes before making this simple garlicky version of the classic summer soup–served cold.
A few whizzes of the food mixer then the addition of oil and vinegar and it’s done.
Chill it for as long as possible–if you can make it the day before all the better–and serve it with some finely diced peeled cucumber and spring onion (scallions to our north American friends).
Best served on a hot, sunny day.
Best eaten in the shade.
800gms/4lbs ripe tomatoes–chopped with their juice
a medium size red pepper–chopped coarsely ready to put in the mixer
3 cloves of garlic— crushed with a teaspoon of salt
- Mix these in a food mixer–but not too smoothly.
- Transfer to a serving bowl and add:
3 tablespoons olive oil
4 tablespoons cider vinegar–organic if you can get hold of it
salt and pepper to taste
- Chill for 4 to 5 hours–or overnight.
- Serve with an ice cube in each bowl (optional)
- A garnish of cucumber and red/spring onion–diced small–in bowls on the side for people to add as they please.
- You might chill the empty bowls in the fridge two hours before serving–for perfection!
The level of acidity varies with the tomatoes and the vinegar.
You could start with 3 tablespoons of both oil and vinegar, then add more vinegar if it needs it.
(I did today–an extra tablespoon!)