steve bennett

steve bennett

8th February 2012
steve bennett


Classic chilled Spanish soup.


  • 5lb peeled tomatoes
  • 3peeled cucumbers
  • 9cloves garlic
  • 70ml red wine vinegar
  • 4small red chillies
  • 150ml olive oil
  • 1.5 litres tomato juice
  • 1.5 litres water
  • 3 tbsp groun cumin (or 1.5 whole cumin seeds)
  • 6 red peppers, peeled
  • 12 slices bread -no crusts
  • 1 tbsp oregano
  • 12 basil leaves


Roughly chop all ingredients, and mix well. Leave for 24 hours for flavours to break down.
Season with salt and pepper, then blitz well. Pass through a coarse chinois, and chill again.

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