Here’s a short recipe:
One of my favourite recipes for the summer months, I freeze some when
the produce is fresh so we can have it as soon as the warmer weather
starts. Like now, for example. This is my Aunt Emilia’s version of the
traditional soup from Andalucia.
3 lbs of ripe tomatoes,
peeled and cored (or one large tin of tomatoes, unsalted)
1 medium cucumber,
peeled and chopped
1 medium green pepper, cored, seeded and chopped
2 slices (4oz) of stale bread (optional, used to make the soup smoother)
1/3 cup of extra virgin olive oil
¼ cup of red wine vinegar
3 cloves of garlic, peeled
1 tsp salt
Pinch of ground cumin
Process in a blender the oil, vinegar, salt, garlic, cumin, cucumber,
green pepper and half the bread if you decided to use it. Pour off into
the bowl or container you’ll be keeping it in.
Process the tomatoes
and the second half of the bread, and add to the rest of the ingredients,
stirring until thoroughly mixed.
Chill at least 2
hours before serving, and don’t check for seasoning until after it’s
been chilled. Chilling brings out the flavour of the garlic, among other
Serve cold with
these optional garnishes: croutons (preferably home made, I will give
that recipe to whoever asks for it); chopped green onions, chopped green
or red pepper, chopped hard-boiled egg.