Soups and Stews Recipes - Cold Tomato Soup Recipe

Ingredients

• 800 g/1 3/4 lb ripe beef tomatoes

• 1 red pepper

• 1/2 cucumber

• 1 small red onion

• 1 small red chili pepper

• 1 clove garlic, pressed

• 200 ml/7 fl oz (7/8 cup) vegetable stock (broth)

• 2 tablespoons wine vinegar

• 2 tablespoons olive oil

• 250 ml/8 fl oz (1 cup) tomato juice (refer recipe)

• herb salt

• freshly ground white pepper

• soy sauce

• 1 piece cucumber, peeled

• 1/2 yellow pepper, deseeded

• rocket, finely chopped

Serves 4

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Method:

1. Peel the tomatoes, cut the red pepper into four and remove the seeds. Peel the cucumbers, cut in half lengthways and remove the seeds with a teaspoon. Peel the onion.

2. Chop the tomatoes, red pepper, cucumber, onion and chili pepper coarsely and mix together.

3. Put this mixture through the mincer (grinder) or chop with the hand-mixer. Add the garlic, vegetable stock (broth), vinegar, oil and tomato juice and stir.

4. Season the soup with herb salt, white pepper and spiced soy sauce. Cover and put in a cool place for at least 2 hours.

5. Just before serving, cut the yellow pepper and cucumber into strips and garnish the soup with them. Sprinkle with finely chopped rocket.

Note: A spicy yet refreshing light starter (appetizer) for a hot summer's day. Delicious with freshly baked white bread.