Chilled Tomato & Red Capsicum Soup

Unable to load

12 Ingredients

Number of servings

3 slices white bread, crusts removed
1 tomato, finely diced
1/4 cucumber, finely diced
1 spring onion, finely diced
1 clove garlic, roughly chopped
1tablespoons sherry vinegar
1tablespoons olive oil
6 very ripe tomatoes, roughly chopped
2 red capsicum, halved, deseeded, and roughly chopped
1 fresh red chilli, deseeded and roughly chopped
1 pinch salt
1 pinch freshly ground black pepper

Nutrition per serving

8% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Using a blender, purée the bread, garlic, and vinegar until smooth. With the motor running, gradually pour in the oil, and continue to purée until incorporated. Add the tomatoes, capsicums, and chilli, and blend until well combined.

Step 2 of 3

Keep the motor running, and slowly add about 500ml iced water, checking the consistency of the soup as you go - it should be like a gazpacho. Taste, and season with a pinch of salt and some black pepper. Add a splash more vinegar if the soup needs it. Chill until required.

Step 3 of 3

Make the garnish just before serving. Put the tomato, cucumber, and spring onion in a small bowl, and stir to combine. Serve the soup chilled, topped with the tomato and cucumber garnish.