Add all the soup ingredients to a blender and blend to desired consistency. Taste and season with salt and pepper.
60 millilitres olive oil, 1 kilos ripe tomatoes, ½ red pepper, 1 medium cucumber, 1 medium red onion, 1 large clove garlic, 2 tablespoons sherry vinegar, ½ teaspoon oregano, 1 teaspoon salt, black pepper, ½ green pepper
Chill for a couple of hours then garnish with chopped ingredients and serve cold along with some crusty bread.
red onion, cucumber, cherry tomatoes, fresh parsley
Select fresh ripe seasonal tomatoes and vegetables.
Use a good quality olive oil for best flavour.
For a chunkier texture, blend in two batches, one batch to a chunky consistency and the second till smooth.
Store in a sealed container in the fridge for up to 3 days, or freeze for up to 3 months.