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Serves:     people
Notes from Anna

A brilliant make-ahead starter or light meal.  It is important to chill this soup in the fridge for at least a couple of hours  before serving to allow the flavours to develop and mix together.  This quick and healthy soup is rich in antioxidant micronutrients and vitamins.



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  1. DRY Dry out the white bread under the grill without colouring it then remove the crust and set aside.
  2. Peel and crush the garlic. Wash, deseed and quarter the pepper. Wash, deseed and finely chop the chilli. Wash, quarter and deseed the tomatoes. Peel and dice three quarters of the cucumber and set the rest aside.
  3. Blitz the pepper, chilli and olive oil in the blender. Reserving a few pieces of tomato for decoration, add the tomatoes, diced cucumber, bread, crushed garlic, paprika and sherry vinegar and whizz to a smooth consistency.
  4. Add about 200ml of water to make the soup thinner. Then season the soup and chill for at least 2 hours.
  5. To serve, ladle the soup into bowls or cups and top with the reserved cucumber and tomatoes and a grinding of black pepper.

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