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Recipe by olive magazine

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1. Mix all the ingredients in a large bowl, using 4 tbsp olive oil, and season. Whizz in a blender to a fine consistency. Chill for at least 4 hours or overnight.
2. Serve chilled in small cups or glasses with extra diced vegetables sprinkled over, if you like.

Per serving

288 kcalories, protein 7g, carbohydrate 38.3g, fat 12.9 g, saturated fat 1.8g, fibre 3.9g, salt 0.89 g

Latest comments and suggestions

• Gwen

  04 July 2009

  Gwen commented on this recipe

  I tried this last week and it was uneatable with a bad bitter test. Not sure what went wrong but from the taste, I blame the red onion for spoiling the whole thing. The only ingredients I did not add were 1) the 200ml of stock as the mixture was already fairly liquid and 2) the sherry vinegar which I replaced by my usual balsamic vinegar.

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• Launa

  05 July 2009

  Launa rated and commented on this recipe

  

  I tried this recipe yesterday but with only 2 tbsp olive oil, a dash of worcestershire sauce and extra chopped red pepper on top and it was delicious! Both kids and hubby thoroughly enjoyed it. Sweet and spicy.

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• Skinnerella

  10 August 2009

  Skinnerella rated and commented on this recipe

  

  Absolutely delicious - much better than other recipes I've tried, particularly those with ice that can make it a bit watery.

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Ingredients

• 500g ripe plum tomatoes , roughly chopped
• ½ cucumber , peeled and roughly chopped
• 1 red pepper , roughly chopped
• 1 red onion , roughly chopped
• 1 garlic clove , chopped
• extra-virgin olive oil
• 200ml vegetable stock
• 2 tbsp sherry vinegar
• 2 tsp sweet smoked Spanish paprika
• 1 white baguette , cut into 4

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 minutes plus chilling

Ingredients

• 500g ripe plum tomatoes , roughly chopped
• ½ cucumber , peeled and roughly chopped
• 1 red pepper , roughly chopped
• 1 red onion , roughly chopped
• 1 garlic clove , chopped
• extra-virgin olive oil
• 200ml vegetable stock
• 2 tbsp sherry vinegar
• 2 tsp sweet smoked Spanish paprika
• 1 white baguette , cut into 4

Per serving

288 kcalories, protein 7g, carbohydrate 38.3g, fat 12.9 g, saturated fat 1.8g, fibre 3.9g, salt 0.89 g

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