This cold soup originates from Spain and makes a great summer starter. It is packed full of vitamin C and is suitable for vegetarians and those who follow a gluten and wheat free diet.


  • 1kg ripe tomatoes
  • 2 spring onions - sliced
  • ¼ small cucumber
  • ½ clove of garlic
  • 1tbsp sherry vinegar
  • 3tbsp extra virgin olive oil
  • ½ tsp sugar
  • Freshly ground black pepper


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: Spanish

Type: Starter


Prep time: 15 mins Cook time: 0 mins

Put all the vegetables, sugar and the sherry vinegar into a food processor, turn it on and gradually add the oil through the funnel. If you find that the soup is a little too thick, you can add some water to thin it. Chill for 4 hours.

Just before serving, add some freshly ground black pepper.

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