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

1/2 cucumber

1 red pepper

1 garlic clove

2 tbsp olive oil

1 tbsp red wine vinegar

Sea salt & pepper


  1. Place all the ingredients in a blender and blitz until smooth.
  2. Add a swirl of extra virgin olive oil and garnish with parsley.