This is a Spanish-style cold soup very appropriate for the ho summer days, especially when the fresh ripe tomatoes are in season. However, if they are not in season, I prefer to use jarred tomatoes prepared when they were at their best.
It would be perfect to use tomatoes from your own garden, if you have one of course (and in case you live somewhere sunny) :)
The soup requires 4-8 hours (or even 24 hours)chilling in the fridge.
Serves 2
400 gr tomatoes (peeled if you use jarred)
2 yellow bell peppers - baked skin on in the oven, then peeled and deseeded
6-7 basil (or mint) leaves
1/2 cucumber - peeled
100 ml water
1 small head of onion
2 garlic cloves
salt
pepper
2 tbsp olive oil
Method:
Chop all the ingredients for the soup and put in a blender. Blend until everything is smooth.
Cool in the fridge for 6-8 or 24 hours.
You can add ice cubes in the soup.
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