Simple yet stunning Spanish Soup. Perfect for a summer lunch or dinner-party starter.
Recipe by The Devilled Egg | The Online Cookery School.
Ingredients
- 1/2 red onion
- 1cm sliver of ginger, peeled
- 2 garlic cloves
- 3 large tomatoes
- Large slice of bread
- 1 red pepper, deseeded
- 1 small courgette
- 50ml of Fussels Extra Virgin Rapeseed Oil
- 1/2 a red chilli
- 3 tablespoons of red wine vinegar
- Zest and juice of 1 lime
- 1 teaspoon of honey
- 600ml passata
- 250ml good quality vegetable stock
Method
Chop the vegetables into chunks.
Blend all the ingredients until smooth adding more stock or water to get the desired consistency.
You can serve it immediately or keep in the fridge in an airtight container until needed (up to 24 hours).
