A light refreshing soup for summer. The Red Wine Liqueur vinegar gives the soup a slight sweetness that perfect matches the acidity of the tomatoes. Serve with crusty bread.


600g Vine ripened tomatoes, peeled and quartered.

1 medium cucumber, roughly chopped

2 garlic cloves roughly chopped

1 small red onion, roughly chopped

1 red capsicum, halved and deseeded, diced

3 thick slices of stale crusty bread roughly chopped

70mL Pukara Estate Premium Extra Virgin Olive Oil, plus extra for serving.

7 torn basil leaves

1 tbls chopped flat leaf parsley

40mL Pukara Estate Red Wine Liqueur Vinegar

Third cup finely diced cucumber for serving


Cover bread with a little water to soften. Place in a blender/food processor with all the vegetables, herbs and olive oil. Blend until smooth.

Add the Red Wine Liqueur Vinegar, season to taste with salt, pepper and a little sugar if necessary. Blend again and refrigerate until ready to serve.

Transfer to serving bowls, top with diced cucumber and drizzle with Premium EVOO.