For the hot days, we have another delicious and light and especially refreshing recipe for you. A cold Italian summer soup.
The ingredients are typically Italian: olive oil, ciabatta and, most importantly, lots of sun-ripened tomatoes.
You will need:
2 cucumbers
1 red pepper
1 yellow pepper
1 onion
1 – 2 cloves garlic
1 kilo tomatoes (we like to mix bush and beef tomatoes)
2 slices of ciabatta plucked into small pieces.
6 tbsp olive oil
3 tbsp balsamic vinegar
juice of 1/2 lemon
chilli powder, salt and pepper to taste
Basil to garnish
You will also need a powerful blender or blender stick.
And then it’s time to prepare the summer soup:
Peel the cucumbers and remove the seeds, wash the peppers, quarter them and remove the seeds here too. Peel and dice the onion and garlic. Halve the tomatoes and now you have to decide whether you want to serve your soup with a chowder. If so, cut about 1/4 of the vegetables into small cubes. If not, you can put all the ingredients together in your blender or a tall container and puree or blend. If your summer soup is still a little too firm, just add a sip of water and blend again,
Before serving, the soup should be left in the fridge for at least 1 hour, or even better, a whole night. If you have chosen the version with the chowder, now the chopped vegetables come into play. Put 2 tablespoons in a soup bowl and fill it up with the summer soup. Then garnish the soup with some basil and a little olive oil.
You will taste Italy. Promise.
We wish you “an Guatn”!
