Ingredients

• 5 medium ripe tomatoes (about 1½ lb – 700g), cored and chopped
• 2 small cucumber (about 7oz – 200g), peeled and chopped
• ½ red bell pepper (capsicum) (about 2oz – 60g), deseeded and chopped
• ½ small red onion, chopped
• 1 small garlic clove, crushed
• 2 tbsp sherry wine vinegar
• ½ tsp cumin powder
• ¼ cup – 60ml extra-virgin olive oil
• ½ tsp sea salt, more to taste
• Black pepper, to taste
• 1 ½ cups – 360g of ice
• Small handful fresh basil
• Chopped cucumber, tomato, to garnish
• 1 cup Garlic croutons (to serve)

Steps

• Step 1

  Place chopped tomatoes, cucumber, capsicum, onion, and garlic in a blender.

• Step 2

  Add sherry vinegar, olive oil, cumin powder, salt, pepper, and ice.

• Step 3

  Blend until smooth (or slightly chunky if you like it rustic).

• Step 4

  Taste and adjust seasoning, it should be zingy and vibrant. Re-blend if adding salt.

• Step 5

  Chill in the fridge for at least 2 hours to let flavours mingle.

• Step 6

  Serve cold, and top each bowl with chopped cucumber, tomato, basil, and a few garlic croutons. Drizzle extra olive oil if you’re feeling fancy.

Little Tips

Use the ripest tomatoes you can find, flavour depends on them.

For extra flavour, chill overnight and let it marinate longer.

For a silkier texture, strain through a fine sieve. Or leave it hearty, your call.