The vegetables are the stars of the show, so use the freshest you can find the no-cook approach will celebrate their ripe flavor.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- 2¼ (1 kg) tomatoes, plus extra to serve
- 1 small cucumber, peeled and finely chopped, plus extra to serve
- 1 small red bell pepper, seeded and chopped, plus extra to serve
- 2 garlic cloves, crushed
- ¼ cup sherry vinegar
- salt and freshly ground black pepper
- ½ cup extra virgin olive oil, plus extra to serve
- 1 hand-boiled egg, white and yolk separated and chopped, to serve
How to Make It
- Bring a pan of water to a boil. Place the tomatoes in a heatproof bowl, pour over enough boiling water to cover, and leave for 20 seconds, or until the skins split. Drain and cool under cold running water. Gently peel off the skins and cut the tomatoes in half, then seed and chop the flesh.
- Place the tomato flesh, cucumber, red bell pepper, garlic, and vinegar in a food processor or blender. Season to taste and process until smooth. Pour in the oil and process again. Dilute with a little cold water or a few ice cubes if too thick. Transfer the soup to a serving bowl, cover with plastic wrap, and chill.
- When ready to serve, finely chop the extra cucumber and red bell pepper. Place the cucumber, bell pepper, and egg yolk and white in individual bowls and arrange on the table, along with a bottle of olive oil. Ladle the soup into bowls and serve, letting each diner add their own garnish. If the soup hasn’t had enough time to chill properly, add an ice cube or two to each bowl.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.