We are in the hottest part of the year, but here is a soup to cool and refresh.
This soup is noteworthy in the fact that it is served cold. This makes it the ideal hot weather starter for any dinner evening. It is also a dish you can prepare well in advance as you store it in the refrigerator and bring directly to the dinner table.
This particular recipe was given to me by a former executive chef at the Montien some years ago. Pepe’s notes say – Preparation Time: 10 minutes; Cooking Time: Nil.
| Ingredients | Serves 6 |
| Tomatoes | 300 gm |
| Cucumber | 300 gm |
| Onion | 300 gm |
| Green capsicum | 300 gm |
| Garlic | 60 gm |
| Vinegar | 50 ml |
| Salt & cracked pepper | To taste |
| Croutons | 30 gm |
Cooking Method
Thoroughly clean all the vegetables, and roughly chop the vegetables prior to placing in blender. Keep a small amount of the tomatoes, cucumber, onion and green capsicum aside to be used as garnish.
Blend vegetables, adding vinegar, salt and cracked pepper. Place in a covered bowl in the fridge and allow to chill.
The garnish vegetables should be cut into small cubes and kept separate from the soup.
Stir before serving and garnish with the cubed vegetables and croutons.
