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This chilled, no-cook Spanish soup is lovely on a hot day. Use the freshest tomatoes you can find and celebrate their ripe flavour.





Blender or food processor

Recipe Ingredients:

2.25 lb (1k g)tomatoes, plus extra to serve
1 small cucumber, peeled and finely chopped, plus extra to serve
1 small red pepper, deseeded and chopped, plus extra to serve
2 garlic cloves, crushed
4 tbsp sherry vinegar
Salt and freshly ground black pepper
4 fl oz (120 ml) extra virgin olive oil, plus extra to serve
1 hard-boiled egg, white and yolk separated and chopped, to serve

Recipe Methods:

1  Bring a kettle of water to the boil. Place the tomatoes in a heatproof bowl, pour over enough boiling water to cover and leave for 20 seconds, or until the skins split. Drain and cool under cold running water. Gently peel off the skins, cut the tomatoes in half, deseed and chop the flesh.
2  Place the tomato flesh, cucumber, red pepper, garlic and vinegar in a food processor or blender. Season to taste and process until smooth. Pour in the oil and process again. Dilute with a little cold water or a few ice cubes if too thick. Transfer the soup to a serving bowl, cover with cling film and chill.
3  When ready to serve, finely chop the extra cucumber and red pepper. Place the cucumber, pepper, and egg yolk and white in individual bowls and arrange on the table, along with a bottle of olive oil. Ladle the soup into bowls and serve, letting each diner add their own garnish. If the soup hasn’t had enough time to chill properly, add an ice cube or two to each bowl.


Fat :  126.13 gFibre : 15.04 g
Iron : 5.07 mgSugar : 32.75 g
Calcium : 170.46 mgSodium : 902.47 mg
Potassium : 2901.44 mgCalories: 1368.96 kcal
Protein : 17.33 gVitamin A : 11192.7 IU
Vitamin C : 241.55 gCarbohydrates : 35.25 g
Saturated Fat : 18.3 gCholesterol : 186.5 mg
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