Ingredients
Original recipe: 4 chilled soup bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 900 gRipe tomatoes roughly chopped
- 200 gPeeled cucumber chopped
- 100 gGreen bell pepper chopped
- 1 cloveGarlic
- 60 gStale wheat bread made without milk or eggs
- 150 mlCold water
- 45 mlOlive oil
- 25 mlSherry vinegar
- ¾ tspSalt
- ¼ tspBlack pepper
Make it
- Soak the torn bread in the measured cold water for 5 minutes. Wash and chop the tomatoes, cucumber and pepper.
- Put the vegetables, garlic, soaked bread and its water in a blender. Blend until very smooth, working in batches if necessary.
- Add the vinegar, salt and pepper. With the blender running, pour in the olive oil gradually until the soup looks creamy.
- Transfer to a covered jug and refrigerate for at least 1 hour. Stir well before dividing between four bowls.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.