Chilled Tomato Soup
Ingredients
- 500g g tomatoes any fresh, ripe tomatoes
- 1 tbsp red wine or sherry vinegar
- 1 clove garlic
- 4 tbsp extra virgin olive oil
- 2 slices stale sourdough bread
- 1/2 tin chickpeas drained & rinsed
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- to taste salt
- to taste pepper
Instructions
- Put the soup ingredients into a strong blender and blend until smooth.
- Taste and adjust the seasoning if needed with more salt, pepper or vinegar.
- Pour into a jar or jug and chill in the fridge for at least 3 hours.
- Meanwhile fry the chickpeas in a hot frying pan with the oil and spices until they start to pop.
- Tumble into a bowl and keep in the fridge to serve with the soup later.
- Divide into 4 bowls and top with the spiced chickpeas.
