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Ingredients
- 750g tomatoes
- 1 red capsicum (chopped),
- 1 large Lebanese cucumber (peeled and seeds removed)
- 1 red onion (coarsely chopped),
- 1 clove garlic (chopped)
- 1 1/2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1/2 cup water,
- cayenne pepper to taste
- salt
- 1/2 tsp sugar.
- mint leaves.
- Accompany with bread sticks.
Method
Cut 750g tomatoes in half and squeeze gently to remove seeds.
In a food processor, place tomatoes, 1 red capsicum (chopped), 1 large Lebanese cucumber (peeled and seeds removed), 1 red onion (coarsely chopped), 1 clove garlic (chopped) and 1 1/2 tbsp white wine vinegar and process until smooth. Transfer to a large bowl and add 2 tbsp extra virgin olive oil, 1/2 cup water, cayenne pepper to taste, salt and 1/2 tsp sugar. Stir well.
Cover and refrigerate to chill.
To serve
Serve soup in large bowls, garnished with ice cubes and mint leaves. Accompany with bread sticks.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
