Prep
45 minLevel
EasyRating
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Loading...| 1 large cucumber, peeled and thinly sliced | |
| 1.5 kg/3 1/4 lb tomatoes, peeled and de-seeded | |
| 2 spring onions, finely chopped 6 fresh basil leaves, finely chopped | |
| 1 tablespoon chopped fresh flat-leaf parsley 3 tablespoons olive oil | |
| juice of 1 lemon, strained ice cubes salt and pepper |
| 1. | Put the cucumber in a colander, sprinkle with salt and set aside to drain for 20 minutes. Put the tomatoes in a food processor and process to a purée, then scrape into a bowl. |
| 2. | Rinse the cucumber and pat dry with kitchen paper, then add to the tomato purée along with the spring onions, parsley and basil. Season with salt and pepper to taste. |
| 3. | Beat the oil with the lemon juice and stir into the soup. Chill in the refrigerator for a few hours, then ladle into a soup tureen and add a few ice cubes. |
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