Vegetarian Recipes - Cold Bell Pepper Soup Recipe

  
 

Cold Bell Pepper Soup Recipe

 

Ingredients

 

Serves 4

  • 6 oz/180 g day-old white bread

  • 1/2 cup/125 ml extra-virgin olive oil

  • 3 cloves garlic, peeled

  • 1 3/4 lb/800 g firm-ripe tomatoes, peeled and cut into small cubes

  • 1 large cucumber, peeled and cut into cubes

  • 1 green bell pepper/capsicum, seeded, cored, and cut into cubes (reserve a few cubes to garnish)

  • 1 cup/250 ml water

  • 2 tbsp red wine vinegar

  • salt and freshly ground black pepper to taste

Method:

  1. Crumble 5 oz (150 g) of the bread into a large bowl. Pour in the oil and add the garlic. Set aside for 20 minutes.

  2. Place the tomatoes, cucumber, and bell pepper in a food processor or blender along with the soaked bread mixture.

  3. Process until very finely chopped. Transfer to a 258 large bowl.

  4. Pour in the water and vinegar. Season with salt and pepper. Refrigerate for at least 2 hours, or until well chilled.

  5. Cut the remaining bread into cubes. Garnish with the bread and reserved tomatoes just before serving.