This Andalusian cold tomato soup is ideal for those hot summer days or when you fancy something refreshing. I have omitted bread to make it healthier. Traditionally stale bread was used.
There are many variations and some add “secret” family ingredients. I have kept it simple!
Makes 2 bowls or 4 small bowls
3 large tomatoes
1 red pepper
1 garlic clove
2 tbsp olive oil
1 tbsp red wine vinegar
Sea salt & pepper
- Place all the ingredients in a blender and blitz until smooth.
- Add a swirl of extra virgin olive oil and garnish with parsley.