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Spanish Summer Soup

Western.Chefs's picture
Ingredients
  Spring onions 8
  Cucumber 1⁄2
  Green peppers 2
  Garlic clove 1 Small
  White bread slice 1 (Use Thick Slices)
  Canned tomatoes 30 Ounce (2 Cans, 15 Ounce Or 425 Gram Each)
  Olive oil 4 Tablespoon
  Chicken stock 1 1⁄2 Pint (Or Scant 1 Litre)
  Salt To Taste
  Freshly ground pepper To Taste (Or Milled)
  Castor sugar 1 Teaspoon
  Wine vinegar 3 Tablespoon
  Chopped parsley 1 Tablespoon
Directions

GETTING READY
1. Trim both ends of spring onion and chop.
2. Peel cucumber and chop roughly.
3. Cut green pepper into half, deseed and shred roughly.
4. Peel the garlic clove and crush to a puree with a little salt.
5. Trim and discard the crusts from the white bread and soak in a little cold water for a few minutes.
6. Squeeze the soaked bread to remove excess moisture.

MAKING
7. In a bowl, Place all the vegetables together; add the tinned tomatoes along with the liquid.
8. Add the oil and the bread.
9. In an electric blender, blend half at a time until coarsely pureed.

FINALISING
10. Into a large bowl, pour the puree.
11. Stir in the cold stock, season with salt and pepper to taste, and add sugar and vinegar.
12. Cover and refrigerator for several hours until chill.

SERVING
13. Sprinkle chopped parsley before serving.
14. Serve chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Blending
Interest: 
Holiday, Summer, Party
Ingredient: 
Tomato
Preparation Time: 
10 Minutes
Servings: 
4

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