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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