Photo: Marco del Grande
- 5 small cucumbers
- 1 large red capsicum
- 1 large yellow capsicum
- 1 red onion
- 2 garlic cloves
- 500g of ripe tomatoes
- 2 tbsp of Spanish sherry vinegar
- salt and pepper
- loaf of good bread
- 2 sprigs of thyme
- 1 handful of mint
- 1 handful of basil leaves
- 100ml of extra virgin olive oil
This recipe is from Let it Simmer by Sean Moran.
Peel 5 small cucumbers and juice 3 of them into a large bowl. Remove seeds from the other 2, finely dice them and add to the juice. Peel, seed and core 1 large red and 1 large yellow capsicum. Finely dice and add to the cucumber. Finely dice a red onion and add to the bowl with a minced garlic clove. Peel and dice (a little larger than the other vegetables) 500g of ripe tomatoes. Mix in 2 tablespoons of Spanish sherry vinegar, season well with salt and pepper, cover and refrigerate for several hours.
Tear some good bread into bite-size pieces and fry gently in some extra virgin olive oil with a lightly crushed garlic clove. Toss frequently until crisp and golden; add 2 sprigs of thyme for a final few seconds.
Drain, discard garlic and thyme and cool the bread on paper towels.
Tear a handful each of mint and basil leaves, mix into the chilled soup with 100ml of extra virgin olive oil and serve with the bread pieces.