Preparation time: 15 minutes
Cooking time: none
Serves 4


1lb/500g x ripe tomatoes, diced
1 x onion, peeled and diced
1 x clove garlic, peeled and finely chopped
1 x red pepper, deseeded and chopped
Pinch salt
Pinch chilli powder
1 x tbsp white or red wine vinegar
½ x cucumber, sliced into quarter inch thick pieces
Sugar to taste
3 x tbsp extra virgin olive oil
Few basil leaves


  1. Mix all ingredients in a bowl.
  2. Cover with Clingfilm and place in the fridge overnight to marinate.
  3. Purée in a liquidiser or by using a hand blender.
  4. Check seasoning.
  5. Refrigerate until required as this soup is served chilled.