We are well in to tomato season, and here’s a delicious, summery recipe to use up a glut and tantalise the taste buds! Serves 6
INGREDIENTS
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1 kg fresh, really ripe, tomatoes
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½ large cucumber
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12 capers
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1 large garlic clove, crushed
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1 red chilli
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2 Tbsp sherry vinegar
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Olive oil
Method
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Peel the tomatoes – make a shallow cross cut on the top of each tomato and put in a pan. Pour over boiling water and leave for a minute. Drain. The skins should fall away easily.
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Cut the tomatoes into quarters, and spoon the seeds and any juice into a sieve set over a bowl.
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Peel the cucumber, cut in half lengthways, and using a teaspoon remove the seeds and discard.
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Cut the chilli in half and remove the seeds.
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Put the tomato quarters, cucumber, capers, chilli, garlic, 1 tbsp vinegar and a large pinch of salt in to a bowl, and blend to a smooth liquid using a blender.
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Add any of the juice from the sieved seeds. Leave to chill in a fridge for 2 hours to allow the flavours to develop.
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Before serving, taste, and add more salt and vinegar if needed.
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Divide between soup bowls and drizzle with a little olive oil.