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This soup can be served with croutons and/or cucumber sorbet.
200ml tomato juice
4 large plum tomatoes, roughly chopped
2 red peppers, roughly chopped
½ small onion, roughly chopped
½ cucumber
1 clove of garlic, peeled and crushed
1 tbsp white wine vinegar
½ tsp cumin seeds
pinch paprika
1 slice slice ofwhite bread, crusts removed
40ml olive oil
salt and white pepper
1. The day before serving put all the ingredients in a bowl, cover with cling film and put in the fridge.
2. The next day liquidise in a blender.
3. For a smooth soup, strain through fine-meshed sieve, alternatively leave it as it is.
4. Chill for an hour.
Serves four.