This refreshing summer soup depends entirely on the quality of tomatoes used. Truss, vine ripened or organic tomatoes with a ripe earthy smell and bright vibrant red will make this simple dish taste sensational. Ancient Spaniards would serve cold soup in a bid to combat the heat and rehydrate the body.
Cut the cucumber in half. Peel one half and leave the skin on the other. Cut both halfs lengthways and remove and discard the seeds. Roughly chop the cucumbers and tomatoes and place in a bowl. Finely chop the onion and capsicum and add to the bowl together with the onion, garlic, salt and vinegar. Mix lightly and leave to stand for 5 - 7 minutes. Stir in the tomato juice, tabasco sauce and ice cubes. Cover and refrigerate for at least 4 hours. Remove and discard any unmelted ice cubes. Season with cracked black pepper, drizzle each serve with 1/2 tsp olive oil and serve immediately. Serve immediately.
Makes 8 servings
| Prep Time: | 20 mins |
| Cooking Time: | 4 hrs |
| Ready in: | 4hrs 20mins |
Suitable for: |
|
| Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 351 kj |
| Calories | 84 kcal |
| Fat | 3 g |
| Saturated Fat | 0.4 g |
| Total Carbohydrate | 7.2 g |
| Total Protein | 2.9 g |
| Fibre | 2.6 g |
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