Originating from the Andalucian region of Spain, this is a classic recipe for a healthy cold soup, although it can be eaten warm. We have omitted the bread ingredient in this traditional recipe in order to enable the recipe to suit all dietary considerations. The correct intake of fresh ‘rainbow’ vegetables and the addition of good quality olive oil will provide many nutrients and vitamins. You could make up a large quantity of this and keep in a container in the fridge as it will last for several days. This recipe can also be frozen, but best eaten fresh. This recipe really is all about preparation, so make sure you have good chopping board/s as you will need them! Great for the heart and blood, an all round excellent choice for lunch. This recipe started as a ‘peasant dish’ and is now renowned throughout the world, not just in Spain.
The beauty of this recipe is that it can be served hot or cold, but the Spanish always eat it chilled on their hot summer days. It can also be served, very spicy, as a ‘shot’ in a small glass with a very thin slither of celery placed in the glass. Very impressive for the start of a party or barbecue!
Preparation Time: 30 minutes
Cook Time: 0 minutes (can be served warm however)
o 3 kgs / 6 ½ lbs of ripe tomatoes, quartered, chopped, seeds removed
o 3 cloves of garlic, skinned and finely chopped
o 1 green pepper, chopped, seeds and core removed
o 1 red pepper, chopped, seeds and core removed
o 1 yellow pepper, chopped, seeds and core removed
o 4 spring onions or scallions, finely chopped
o 2 cloves of garlic, peeled
o 1 tbsp / 15 mls of cold pressed olive oil
o 1 tbsp / 15 mls rice vinegar or sherry vinegar
o Half a cup of cucumber, peeled and diced, seeds removed
o Salt and Ground black pepper to taste
o Tabasco, Worcestershire Sauce or Hot Pepper Sauce to taste (optional)
Take a large mixing bowl and put to the side of your chopping board. Using your board, prepare the vegetables as instructed. Divide this mixture by taking a medium sized handful of the mixed vegetables and set aside. Place all of the remaining vegetables into your blender and blitz for 15-20 seconds. Add the olive oil and rice vinegar and blitz again. Season to taste, adding a little more vinegar if required for your palate. If you prefer the soup creamier, you can blitz for longer, but it is delightful when served slightly chunky. Add Tabasco, Worcestershire Sauce or Hot Pepper Sauce to spice it up, if you like it that way.
The remaining diced vegetables should be put in a dish to the side of the soup, to sprinkle over the top.
If required, you can always serve with some crunchy bread or croutons for those that may want a heartier dish.