Ready to eat in 25 minutes
Serves 4
1 Kg vine-ripened tomatoes
1/2 telegraph cucumber, roughly chopped
4 spring onion, finely sliced
1 red capsicum, membrane and seeds removed, roughly chopped
2 cloves garlic, crushed
1 cup (250 ml) chilled chicken stock
1/4 cup (60 ml) extra virgin olive oil
1/4 cup (60 ml) red wine vinegar
1 slice day-old Italian-style, bread, roughly torn
1/4 cup (7g) lightly packed fresh basil leaves, shredded
40 g pitted black olives, slices
1.- Score a cross into the base of each tomato and plunge the
tomatoes into boiling water for 30 seconds. remove and plunge
into a bowl of iced water. Peel off the skins and roughly cut
into quarters.
2.- Place the tomatoes in a large bowl and add the cucumber,
spring onion, capsicum, garlic and bread. Mix well.
3.- Process the mixture in a blender or food processor in
batches, taking care to add enough of the liquid to make the
mixture blend easily. Thin the soup with water or more stock if
desired. Season to taste with salt and cracked pepper and serve
chiled, garnished with basil and olives.
Note: Use really ripe tomatoes for a better colour and flavour
Source: Family Circle
Posted by Rick
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