This traditional Spanish soup is always served chilled and makes a deliciously refreshing meal in hot weather. Try it in little glasses with prawns for a summer party canapé.
113 CALORIES | 6G FAT | 0.9G SATURATES | 11G CARBS | 10G SUGAR | TRACE SALT | 2G PROTEIN | 0.4G FIBRE
SERVES 4
1kg tomatoes, roughly chopped
1 small white onion, roughly chopped
1 garlic clove, crushed
1 red pepper, deseeded and finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
½ cucumber, halved, seeds scooped out and finely chopped
sea salt and freshly ground black pepper
a handful of flat-leaf parsley, finely chopped
1. Place the tomatoes, onion, garlic, pepper, olive oil and vinegar in a blender and pulse until smooth. Stir in the cucumber, season to taste, then place in the refrigerator for at least an hour.
2. Serve with a scattering of fresh parsley.
TIP
This soup also makes a great base for a seafood sauce or a simple fish stew.
