Wednesday, 3 July 2013

Chilled Vegetable Soup with Olive Oil Drizzle


This is like a gazpacho but I like to add lots of vegetables and I never strain the pulp because I just can't bear to get rid of all that healthy nutrition. I like to thin it out with a bit more tomato juice or clamato juice when serving and I good healthy drizzle of olive oil and perhaps a bit of chopped vegetables for some added crunch. This really is perfect on a hot night when you don't want to heat up the kitchen and last night it was 30 degrees C in my kitchen so this was the perfect thing.

You will need:
  • 1 32 oz can of tomatoes or tomato juice
  • 1/2 red onion
  • 2 cloves garlic
  • 2 spring onions
  • handful of basil
  • 3 small or 1/2 English cucumber
  • 1/2 fresh chili
  • 1 small zucchini
  • 1 avocado
  • 3 fresh tomatoes
  • 1 32 oz canned whole tomatoes and juice
  • 1 lime juiced
  • 1/2 cup great quality olive oil - I used a strong Spanish Dauro and Fuenroble to finish
  • 2 tbsp sherry vinegar
  • salt and pepper to taste
  • chopped cilantro, cucumber and tomato to serve 

Step 1: gather your ingredients. I don't peel the cucumbers or the zucchini but, you can if you prefer.


Step 2: add onion, garlic, spring onions, basil, cucumbers and chili. Mix and then add zucchini, avocado (some recipes add bread I think the avocado is a better thickener) fresh tomatoes, canned tomatoes, lime juice, olive oil and sherry vinegar. Mix to blend until pureed well. Taste and adjust with salt and pepper. Leave in fridge for a few hours to blend and chill.


Step 3: chop cucumber, tomato, bit of onion and some fresh cilantro (I really think the cilantro makes it but, if you don't like it add a bit of parsley) 

Step 4: add your soup to a bowl and you can add a drizzle of tomato or clamato juice to thin it out if it is too thick. Then add a generous swirl of exceptional olive oil like this Spanish Fuenroble. Add your chopped veggies and a sprinkle of sea salt. 

Fresh and bright tasting!





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