* a very refreshing cold soup with the recipe from Weekend Financial Times
Ingredients:
8 very ripe plum tomatoes (best to use San Marzano tomatoes), quartered
Small bunch of basil leaves, cleaned and wipe dry
3 cloves of garlic, peeled
3tbs red wine vinegar
2tbs brown sugar
3tbs olive oil
1tsp sea salt
1tsp sweet paprika
4 ice cubes
How to Make:
1. Place all ingredients together (apart from the ice) in a large jar, mix well, cover and put in fridge overnight.
2. Remove from fridge, add the ice cubes and blend in a blender good for ice/smoothies. Then taste and adjust seasoning. Drizzle some olive oil on top.
3. Ready to serve with your toasted pitta bread of garlic bread.
Enjoy with your favourite white wine or champagne!
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