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A simple soup served cold – perfect for summer’s evening or a light lunch.

 Serves 4/6 people

500 g              Tomatoes

½                    Cucumber

150 g              Red Pepper

50 g                Bread

50 g                Olive Oil

150 g              Onion

                        White Wine Vinegar

                        Garlic Clove

                        Chilli

                        Tomato Juice

                        Tomato Puree

 Method

  1. Roughly chop all the raw vegetables and dice the bread.
  2. Place all the ingredients (except the tomato juice & puree) in a bowl and cover.
  3. Leave to marinate overnight in the fridge for 24 hours.
  4. The next day liquidize all the ingredients together with a little tomato juice and puree to taste.
  5. Serve cold with a drizzle of extra virgin olive oil and chopped fresh herbs.