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.