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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A fast and easy summer soup for when local produce is fresh. As you can see, amounts are flexible and... no cooking involved! Provides a few servings of your daily vegetables too. Ingredients:
3 tomatoes, cored and diced (you could seed them if you feel up to it ... i'm too lazy) |
2 red bell peppers, seeded and diced |
1 english cucumber, peeled and diced |
2 cloves of garlic, peeled and chopped |
1 handful fresh garden herbs, picked over and sliced (i used thyme, summer savoury and basil) |
1/2 cup tomato or vegetable juice (add more if the soup is too thick) |
1 pinch spanish sweet smoky paprika (pimentón de la vera) |
1 'glug' of good olive oil |
1 generous splash of balsamic or red wine vinegar |
salt and pepper to taste |
Directions:
1. Place all ingredients except avocados in bowl of blender.
2. Whizz/blitz until smooth.
3. Check flavours (more salt? a touch of sugar? more vinegar?).
4. Let sit at room temp while you prepare the avocado, set the table, put out bread and a bowl of olives.
5. Serve in small bowls and garnish with cubes of avocado.
6. Can be made ahead of time and refrigerated, but tastes better made fresh and at room temp. Serves 4 as a main course.
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