Spanish Soup #2 recipe
information
Calories 90 per portion,
Preparation time 10 minutes, plus 2 hours to chill
ingredients
1/2 cucumber
450 g (1 lb) tomatoes
1 red pepper
1 green pepper
2 large Spanish onions
1 clove garlic
100 g (4 oz) fresh white breadcrumbs
about 450 ml (3/4 pint) water
2 tablespoons red wine vinegar
1 teaspoon salt
2 teaspoons olive oil
1/2 teaspoon paprika
chopped parsley to garnish
450 g (1 lb) tomatoes
1 red pepper
1 green pepper
2 large Spanish onions
1 clove garlic
100 g (4 oz) fresh white breadcrumbs
about 450 ml (3/4 pint) water
2 tablespoons red wine vinegar
1 teaspoon salt
2 teaspoons olive oil
1/2 teaspoon paprika
chopped parsley to garnish
method
1. Chop the cucumber, peel and chop the tomatoes, deseed and chop the peppers. Chop the onions and garlic.
2. In a bowl mix the vegetables with the garlic, breadcrumbs, water, vinegar and salt. Blend the mixture in a liquidiser until smooth, then return it to the bowl and whisk in the oil and paprika.
3. Cover the soup and put it in the refrigerator for 2 hours.
4. Before serving the soup, stir well, then ladle into chilled soup bowls. Garnish each serving with parsley.
Cook's Tip
To peel tomatoes, put them in a basin, cover with boiling water, leave for 30 seconds, then strip off skins.
2. In a bowl mix the vegetables with the garlic, breadcrumbs, water, vinegar and salt. Blend the mixture in a liquidiser until smooth, then return it to the bowl and whisk in the oil and paprika.
3. Cover the soup and put it in the refrigerator for 2 hours.
4. Before serving the soup, stir well, then ladle into chilled soup bowls. Garnish each serving with parsley.
Cook's Tip
To peel tomatoes, put them in a basin, cover with boiling water, leave for 30 seconds, then strip off skins.
serving amount
serves 6
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