It’s tomato season which means it is time for tomato soup. Yes, even in the summer because soups don’t need to be hot in order to be delicious.
This chilled Spanish-style tomato soup uses mostly raw, seasonal ingredients and can be made in big batches and left in your fridge for light lunches, unexpected guests or a healthy snack in between meals.
The base recipe really needs nothing much added to it, but feel free to experiment by adding any fresh herbs from your garden such as basil, oregano or rosemary or some extra vegetables such as courgettes. Whatever you do, don’t let any fresh produce go to waste!
Sun-ripened tomatoes are an excellent source of vitamin A, C, K as well as Lycopene which is especially beneficial for prostate health. The olive oil in the recipe is not only beneficial for heart health, it also helps to absorb certain vitamins better and is an essential part of this Mediterranean flavoured soup. Please tuck in!
Ingredients per person:
250 g tomatoes, cut in halves
1/4 of a cucumber (approx 120g), peeled and cut in chunks
1 clove of garlic
2 tbsp of extra virgin olive oil
1 tbsp of balsamic vinegar
10 – 12 grinds of black pepper
1/4 tsp salt
Transfer all the ingredients to a blender. Blitz until smooth and creamy. Eat straight away or leave to chill in the fridge for as long as you want.
For more about healthy eating without wheat, dairy or refined-sugar please visit my wesbite kayvanbeersum.com
Kay van Beersum