Ingredients
- 1 cucumber, peeled and chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 1kg ripe plum tomatoes, cored and chopped
- 1 or 2 garlic cloves, peeled and crushed depending on how hot and pungent
- 2 spring onions, trimmed and finely chopped
- 275ml vegetable stock
- 575ml tomato juice (not usually on everybody’s list but worth trying)
- 15ml basil or parsley chopped
- 75g stale crusty white bread, chopped
- 2–2½ tbsp sherry vinegar or red wine vinegar, or to taste
Seasoning to taste
Preparation
- Puree all the vegetables together in a blender
- Stir in the tomato juice
- Cover and chill
- Serve garnished with ice cubes, basil leaves or a selection of chopped vegetables and croutons.
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