After a week in sunny Spain and guzzling this totally refreshing drink/soup hybrid all the time, I missed it a lot.
And I really wanted to have it on tap at home, so I’ve worked out a way of getting that amazing freshness and flavour kick in an instant, without their amazingly sweet, sunny tomatoes. It’s as quick and easy as making a smoothie. And packed with vegetable and antioxidant goodness.
Float some ice cubes in it and have it as a starter with olive oil drizzled over the top. Or just gulp it by the glassful whenever you fancy.
Makes 1 litre
- 2 tins plum tomatoes
- 1 whole cucumber
- 1 red pepper
- 1 garlic clove
- 4 Spring onions
- 1 tbsp red wine vinegar
- ½ lemon juice squeezed
- 2 tbsp olive oil
- 4 ice cubes
- dash of Tabasco for those who like some spice
- 1 tbsp dry sherry (for adult version!)
- Salt and pepper to taste
- 2 or 3 basil leaves plus extra to garnish
Place everything, saving a couple of basil leaves, in a high speed blender and whizz until completely liquid. Add some water if too thick for your liking and a few more ice cubes to serve. Either in a tall glass or a small bowl with a drizzle of olive oil and a sprinkle of salt and pepper.
Keeps in the fridge for up to 3 days.
Don’t worry if it’s not bright red – it depends on the tomatoes and peppers, but it will still taste fabulous I promise.