Recipes

Almost more a drink than a soup, this classic Spanish appetizer is a summer treat. It can be made fresh, or in advance and kept in the fridge for up to 3 days.

Cut tomato, cucumber, peppers, onion and garlic into small chunks and place in a blender. Pulse with ½ cup of water and 2 tablespoon lemon juice, until smooth. Strain through a sieve in small amounts; then stir in 3 tablespoons olive oil and season with salt and pepper, to taste. Serve chilled in bowls or in tumblers.