A no-cook Spanish soup traditionally served chilled.Ingredients: White bread 2-3 slices, Garlic coarsely chopped 3-4 cloves, Tomatoes quartered 6 medium, Cucumber seeded roughly chopped 1 medium, Green capsicum seeded roughly chopped 1 medium, Salt to taste, Wine vinegar 2 tablespoons, Olive oil ½ cup.
Garnishing : Onion chopped 1 small, Green capsicum seeded chopped 1 small, White bread ½ inch pieces 1 slice.
Preprations:
1. Soak white bread slices in half cup of water for five minutes and squeeze out extra water.
2. Put the bread in the blender. Add garlic, tomatoes, cucumber and chilled water and blend.
3. Add green capsicum and salt. Blend again.
4. For sourness add wine vinegar or malt vinegar or lemon juice. Add olive oil and continue to blend.
5. Strain the soup into a bowl. Chill again.
6. You can garnish with onion, green capsicum and bread pieces and serve chilled.
1. Soak white bread slices in half cup of water for five minutes and squeeze out extra water.
2. Put the bread in the blender. Add garlic, tomatoes, cucumber and chilled water and blend.
3. Add green capsicum and salt. Blend again.
4. For sourness add wine vinegar or malt vinegar or lemon juice. Add olive oil and continue to blend.
5. Strain the soup into a bowl. Chill again.
6. You can garnish with onion, green capsicum and bread pieces and serve chilled.
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