There are many variations on this classic Spanish soup, I like to make it the way I saw it being served up in the hills in Nerja. It arrived at the table as a smooth, silky thing with a sprinkle of finely chopped tomatoes and a smidge of parsley, that’s it. It tasted simply amazing with nothing else to clutter your tastebuds apart from the vino that followed it. Just make sure you sit in the shade as you could be there for quite some time!
Ingredients, serves 6
2lb ripe tomatoes, slightly soft, stems cut off and cut into four
1 clove garlic, peeled and chopped
1 small white onion, peeled and chopped
1 green pepper, deseeded and chopped roughly
8 inch cucumber chopped small
¼ tsp cumin powder
3 tbsp red wine vinegar
1 cup olive oil, spanish where possible
A piece of white bread soaked in water then squeezed out
Put everything into a good blender, starting with tomatoes, peppers and cucumber and blend until very smooth, then chill.
Looks great if you can sit a glass soup bowl inside a slightly larger bowl surrounded by crushed ice.
Tiny dash of oil on top and enjoy