Chilled summer vegetable soup

Chilled summer vegetable soup


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About this recipe: Made with fresh, raw salad vegetables and thickened with bread, this tangy soup is inspired by the Spanish classic, Gazpacho.

Maggie Pannell

Serves: 4 

  • 1 slice from a white sandwich loaf (several days old)
  • 1 tbsp red wine vinegar
  • 600g well-ripened tomatoes, skinned, chopped and seeded
  • 1/2 cucumber, peeled and diced
  • 1/2 red pepper, seeded and diced
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 1/2 tsp curry powder
  • pinch of sugar
  • 150g whole milk yoghurt
  • salt and freshly ground black pepper
  • shredded fresh basil to garnish (optional)

Prep:2hr20min  ›  Ready in:2hr20min 

  1. Crumble the bread and sprinkle with the vinegar. Set aside for 5 minutes.
  2. Put all the prepared vegetables in a blender or food processor with 50ml cold water and whizz to a purée. Add the soaked bread, oil, curry powder and sugar. Blend again and season to taste. Chill in the fridge for at least 2 hours.
  3. Just before serving, stir the yoghurt into the soup. Thin the soup with a little cold water if too thick. Serve chilled, sprinkled with the basil.


If you prefer the tomato to be cooked, cook it gently over a low heat for 20 minutes with the onion, garlic and olive oil, and let it cool before adding the other ingredients.

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