Summer Cold Tomato Soup

With Cheese, EVO Oil, Vegetables,

Summer Cold Tomato Soup

Serves4 servings
Cooks In10' preparation | 15' cooking
DifficultyEasy

Ingredients

  • 4 red firm and ripe tomatoes
  • 2 red bell peppers
  • 2 mini cucumbers, tender
  • ½ onion, chopped
  • 1 clove of garlic, chopped (optional)
  • 1 tbsp. vinegar
  • 4 cups tomato juice
  • Salt, freshly ground pepper
  • TO SERVE
  • Feta cheese, crumbled
  • Sliced olives
  • Rusk or croutons
  • Capers
  • Extra virgin olive oil
  • Oregano

Method

  1. Peel and deseed the tomatoes before chopping into very small cubes.
  2. Remove the stem from the pepper, halve and remove the seeds and fibers. Chop into small cubes and add to tomatoes.
  3. Halve the cucumber, remove seeds with a spoon and chop into cubes, with the skin. Add to the other ingredients with the onion, garlic, and vinegar.
  4. Season well.
  5. Mix the ingredients all together and leave to stand for about 10 minutes.
  6. Add the tomato juice, combine ingredients and chill.
  7. Serve the cold tomato soup in transparent bowls and garnish with the olives, rusk, capers, and feta.
  8. Finally, drizzle with a few drops of olive oil and sprinkle with oregano.
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