Lunch
Chilled Andalusian Tomato-Cucumber Soup with Green Herb Swirl
Cost per serving4 servings
£1.56
98Cal
6gProtein
10gCarbs
4gFat
VegetarianGluten-Free
Ingredients (makes 4 servings)
- Canned tomatoes800gSainsbury's£0.96
- Persian cucumber2pcWaitrose / M&S£0.90
- Red bell pepper110gTesco£0.60
- White onion0.5pcOcado£0.31
- Garlic2pcAsda£0.44
- Evoo60mlTesco£0.74
- White wine vinegar30mlAsda£0.13
- Water240mlSainsbury's£0.00
- Salt6.08gMorrisons£0.00
- Ground pepper1.56gSainsbury's£0.00
- Basil10gTesco£0.18
- Flat leaf parsley15gSainsbury's£0.30
- Lime juice15mlSainsbury's£0.18
- Goat cheese60gWaitrose£1.48
Instructions
- Roughly chop the tomatoes, cucumber, red bell pepper, and onion so they blend evenly.
- Add the chopped vegetables, garlic, canned tomatoes, water, white wine vinegar, salt, and ground pepper to a blender.
- Blend until very smooth, then stream in the evoo while blending briefly to emulsify.
- Taste and adjust with a little more salt or vinegar if needed.
- Finely blend the basil, flat leaf parsley, and lime juice with a spoonful of the soup to make a bright green herb swirl.
- Chill the soup for at least 1 hour so the flavors settle and the texture becomes refreshing.
- Serve cold in bowls, top with a little crumbled goat cheese, and swirl in the herb mixture just before eating.