This classic cold tomato soup is the ultimate refreshing summer dish. Depending on how hot it is outside, serve it with some ice. The colder the better.
4 large tomatoes, roughly chopped (or 12 cocktail tomatoes)
1 red bell pepper, seed and roughly chopped
1 English cucumber, peeled and roughly chopped
1 small onion, peeled and roughly chopped
1 tbsp Garlic olive oil or 2 fresh cloves, peeled and chopped
2 tbsp Sherry vinegar
1 tbsp Italian parsley, chopped
1/4 cup fresh extra virgin olive oil, divided
Place all vegetables, vinegar, parsley and 2 tbsp olive oil in blender, and blend until extremely smooth. If desired, add 4 to 5 ice cubes and blend to crush ice. Serve in glasses and drizzle remaining olive oil.
Source: "Spain" by Emily Lycopolus
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