The iconic cold soup, invented for the summer.


  • Half a medium cucumber, peeled

  • 1 large yellow pepper, deseeded

  • 1 large red pepper, deseeded

  • 6 medium tomatoes

  • 2 medium banana shallots

  • 3 cloves of garlic

  • 100g stale white bread, soaked in a little water

  • 3 tbsp olive oil

  • 2 tbsp sherry vinegar


  • 1.

    Roughly chop the cucumber, peppers, tomatoes, shallots and garlic into large chunks.

  • 2.

    Reserve a couple of chunks of each vegetable.

  • 3.

    Blend the remaining vegetables in a food processor with the soaked bread, olive oil and sherry vinegar to a rough consistency.

  • 4.

    Chill the soup in a fridge if you have time or in a freezer for 20 minutes.

  • 5.

    Cut the remaining vegetables to a small dice and serve as a garnish with each serving.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 490kj
  • Fat Total 23g
  • Saturated Fat 3g
  • Protein 12g
  • Carbohydrate 63g
  • Sugar 22g
  • Sodium 287mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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