• Yield : 4-6
  • Servings : 4-6
  • Prep Time : 45m
  • Cook Time : 2:0 h
  • Ready In : 2:45 h

Did You Know?
This is a very traditional dish from southern Spain, typical of Andalusia and La Mancha, There are many variations, some with very little liquid and some with tomatoes, olive oil and red wine vinegar, however are always included.

500 gm Tomatoes (Skinned And Diced)
0.5 Cucumber Roughly Diced
1 Green Pepper (Deseeded and Diced)
1 Onion (Diced)
1 Garlic Clove (Crushed)
2 Slices White Bread(Crusts Removed and

Salt And Pepper To Taste
2 Tablespoons Red Wine Vinegar
1 litre Cold Water (Iced If Possible)
5 Tablespoons Of Olive Oil
To Serve:
2 Slices Bread, Crusts Removed, Small Diced
2 Eggs Hard Boiled (Cooled And Diced)
0.5 Cucumber (Peeled and Finely Diced)
1 Small Green Pepper(Deseeded and Diced)
1 Onion (Finely Diced)

In a large mixing bowl, combine the tomatoes, cucumber, green pepper, onion, garlic, bread, salt and pepper and red wine vinegar, Add water and mix thoroughly, Puree the mixture using a hand stick blender until smooth, Whisk in the oil in a thin steady stream still stirring well. Cover with cling film and place in fridge for about 2-3 hours until completly chilled. To make croutons heat the oil in a frying pan over moderate heat add diced bread, ,mixing well turning over all the time. fry until golden brown on all sides, drain on kitchen roll and put into a small serving bowl. Place the eggs, green pepper, cucumber and onion into separate serving bowls, When the soup is completly chilled stir thoroughly and taste adjust seasoning if needed, Pour into serving bowls and serve with the garnishes separatley.

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