From mid June through to the end of August.
The vegetable garden is producing faster than I can harvest or think of things to make with all the lovely sun ripened produce. Tomatoes, red and yellow peppers and Melanzane(aubergines, egg plants) from the begining of July.
Adapted from a recipe from Moro the cookbook
3 garlic cloves
1 kg sun ripened tomatoes, halved and the seeds removed. These really must be ripe and full of flavour otherwise the dish is not worth making.
1 green pepper, seeded, cored, and sliced
Three quarters of a cucumber, peeled and sliced, seeds removed if large
2 rounded dessertspoons finely grated onion
2 handfuls slightly stale white bread with crusts removed, roughly crumbled, I used some of my own focaccia
3 dessertspoons red wine or sherry vinegar
4 dessertspoons extra virgin olive oil
Sea salt and black pepper
- Crush the garlic in a mortar and pestle with a good pinch of salt until you have a smooth paste.
- Using a food processor, purée all the vegetables and bread until smooth. (I have to do this in a couple of batches) Now put ¾ of the mixture through a sieve or mouli (is quicker) to give a finer texture.
- Season with garlic, vinegar, oil and salt and pepper. Put in the fridge for 2 hours to chill. Cold soups really must be that! If the texture is a little thick, you can add some ice cubes. Check seasoning when cold.
You can serve with more vegetables finely diced on top but I actually prefer it without.