This is a fresh take on a classic Spanish dish. This cold soup is perfect for hot summer days. Use as a starter or a main course accompanied by a plate of fresh organic tomatoes, cucumbers, avocado and fresh basil. I would also suggest toasted baguette with shredded Manchego cheese freshly grated on top.
Serves 8
Time 45 minutes then chill till cold
Ingredients
- 12 oz Organic fire Roasted crushed Tomatoes
- 2 cups Organic diced tomatoes finely chopped
- 1 peeled, seeded, diced Organic cucumber finely chopped
- ½ cup chopped Organic red onion (or to taste)
- ½ cup chopped Italian sweet pepper
- ½ cup chopped Organic bell pepper
- 2 small cloves minced garlic (preferably through a press)
- 4 Tablespoons Organic Lime juice Concentrate
- 2 Tablespoons Extra Virgin Olive Oil
- 1/2 to 3/4 teaspoon Course Sea Salt
- 1 teaspoon Ground Peppercorn
- 1 teaspoon Organic Coriander
- 1 teaspoon Organic Thyme
Combine all of the ingredients in a large bowl.
Purée 2/3 of the mix set gets puréed, the other 1/3 keep aside. When finished puréeing, recombine all ingredients
Chill till cold, garnish with parsley, dollop of onion, diced tomato and diced cucumber in the center
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