This chilled tomato-based soup has its origins in the southern Spanish region of Andalusia. It’s a refreshing addition to a summer menu wherever you are.

  • 2 slices white bread, crusts removed
  • 3 Tb balsamic vinegar
  • 2 Tb extra virgin olive oil
  • 3 cloves garlic, peeled
  • 1 large red onion, peeled and cut into chunks
  • 2 litres tomato juice, chilled
  • 4 firm, ripe tomatoes, cored and chopped
  • 1 cucumber, peeled, seeded and cut into small dice
  • 1 green pepper, seeded and cut into small dice
  • 1 red pepper, seeded and cut into small dice
  • 4 spring onions, chopped
  • ½ bunch parsley, finely chopped
  • sea salt, freshly ground
  • black pepper to taste

· Tear bread into rough pieces and put into blender or food processor with the balsamic vinegar, olive oil, peeled garlic and chopped red onion. Process until puréed, adding some of the tomato juice if mixture is too thick to blend satisfactorily. Place blended mixture in a large clean bowl and add the remaining tomato juice.

· Add tomatoes, cucumber, red & green capsicum, spring onions, and parsley to tomato juice mixture; season with sea salt and pepper to taste. Mix well, adjust seasoning and pour into a glass serving bowl or jug. Chill well.

· Pass extra oil and vinegar when serving

Serves 8-10

Recipe: Harriet Harcourt
Food Styling: Harriet Harcourt
Photography:  Jessica Shaver