Half a cucumber 450g tomatoes 1 red pepper 1 green pepper 2 large spanish onions 1 clove garlic 100g fresh white bread crumbs 2 tablespoons red wine vinegar 1 teaspoon salt 2 teaspoons olive oil Half a teaspoon of paprika Chopped parsley to garnish
Preparation
1. Chop the cucumber, peel and chop the tomatoes, deseed and chop the pepper. Chop the onions and garlic.
2. In a bowl, mix the vegetables with the garlic, breadcrumbs, water, vinegar and salt. Liquidise until smooth then return to a bowl and whisk in the oil and paprika.
3. Cover the soup and put it in the fridge for 2 hours. Before serving the soup, stir well then ladle into chilled soup bowls. Garnish each bowl of soup with some chopped parsley.
