This Spanish soup is prepared fresh and served cold. It is a lovely light starter or a good addition to any barbeque. It is prepared only with fresh seasonal vegetables and low in calories.
- Bring the tomatoes to a brief boil, take out of the water and peel off their skin. Cut them in quarters, keeping one tomato aside which you half and deseed, then chop into bite-size pieces.
- Roughly chop the garlic, pepper and onion together. Roughly chop the yellow pepper and cucumber, setting aside about a quarter of the quantity.
- Next, place the quartered tomatoes and vegetables with olive oil and vinegar, salt and pepper into a food processor. Purée it until everything is broken up. Place in the fridge for at least 2-3 hours.
- When ready to serve, add the roughly chopped vegetables and tomato, season again, and serve with chopped parsley.