Time required; 30 minutesServes - 6You will needTomatoes -6Tomato juice -1 cupSalt - to tasteA pinch of crushed pepper2 tablespoon extra virgin oil1 red bell pepper1 cucumber1 tablespoon chopped parsleyMethod1, Blanch the tomatoes, peel and halve them. Squeeze the pulp and seeds into a strainer. Chop the flesh up roughly.
2, Add the diced tomatoes, tomato juice, salt, crushed pepper and half the olive oil to a blender jar and pulse till smooth.
3, Finely dice the bell pepper and cucumber and add to the soup.
4, Divide between chilled soup bowls or glasses.
5, Drizzle the remaining olive oil into the soup bowls and serve, topped with crusty bread croutons and chopped parsley.
Time required; 30 minutes
Serves - 6
You will need
Tomatoes -6
Tomato juice -1 cup
Salt - to taste
A pinch of crushed pepper
2 tablespoon extra virgin oil
1 red bell pepper
1 cucumber
1 tablespoon chopped parsley
Method