Spanish Summer Soup is a traditional British recipe for a classic chilled vegetarian summer soup made with the flavours of Spain — tomatoes, bell peppers, cucumber, onions and white wine that has mushrooms in the blend and which is served chilled. The full recipe is presented here and I hope you enjoy this classic British version of: Spanish Summer Soup.
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This is a no-cook chilled summer soup that brings together the flavours of Spain in a single dish.
Ingredients:
1kg tinned, chopped, plum tomatoes (with juice)
1 green bell pepper, cored, de-seeded and chopped
100g mushrooms, chopped
1/2 cucumber, chopped
1 garlic clove
2 onions, chopped
100ml dry white wine
1/2 tsp dried oregano
1 tbsp lemon juice
salt and freshly-ground black pepper, to taste
To Garnish:
twists of lemon
chopped chives
ice cubes
finely-diced cucumber
Method:
Combine all the soup ingredients in a blender (you may well have to do this in batches) and process to a smooth purée. Turn into a bowl, cover and set aside in the refrigerator to chill for at least 3 hours.
When ready to serve, turn into a chilled tureen and serve garnished with twists of lemon, diced cucumber, chopped chives and ice cubes.
