• 250 g baby plum tomatoes
  • 1 small red onion, roughly chopped
  • 150 g cucumber, chopped
  • 150 g sweet baby peppers, halved and deseeded
  • 1 clove of garlic
  • 1 slice of thick white crusty or sourdough bread (preferably a day old)
  • 2 tbsp extra-virgin olive oil
  • Few drops of Tabasco sauce (optional)
  • 1 tsp sherry vinegar
  • 1 tbsp finely chopped flat-leaf parsley


  1. 1

    Whizz the tomatoes (reserving a few), onion, cucumber (reserving a small piece), peppers, garlic, bread, half the olive oil, Tabasco and the vinegar in a food processor until fairly smooth, but with a little texture. Grind in lots of black pepper and chill in the fridge for up to 2 hours.

  2. 2

    To serve, remove the soup from the fridge and loosen with a little water if needed. Ladle into bowls or cups.

  3. 3

    Chop the reserved tomatoes and cucumber. Sprinkle over the soup with the parsley and drizzle with the remaining olive oil. Serve with crusty bread.


    Chef's tip: this recipe can easily be doubled if you have more guests

Nutritional Details

Each serving provides
  • Energy 452kj 108kcal 5%
  • Fat 5.8g 8%
  • Saturates 0.8g 4%
  • Sugars 6.3g 7%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 243kj/58kcal

Each serving provides

10.7g carbohydrate 1.3g fibre 2.6g protein

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