1 cucumber, peeled and diced.
1 red pepper, de-seeded and diced.
1 kilo tomatoes, diced.
3 spring onions, peeled and finely chopped.
3 cloves garlic, peeled and finely chopped.
55g sherry vinegar.
55g olive oil.
2g ground black pepper.
75g breadcrumbs .
Mix all the ingredients in a lidded container and chill in the fridge for at least an hour or overnight.
Blitz the mix in a blender to create a smooth liquid, adjusting the thickness and taste with more oil, vinegar, salt and pepper.
Chill again and re-adjust seasoning if necessary before serving.
I try to keep breadcrumbs made from milling dry old bread in the freezer. But, if you have just a dry crust, break it into pieces and it will break down with the vegetable juices.
This recipe makes at least 1.6 litres which, with some good bread, is enough for a light lunch or supper for 6 people. I’ve kept left-over soup in the fridge for a couple of days.
I’d also serve in small cups as a summer starter for 12.
You can try the cucumber version here