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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


                        Tomato Juice

                        Tomato Puree


  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.