This chilled Spanish soup is great for those hot summer's days!


  • 60g stale white bread
  • 1 small red onion (peeled and chopped)
  • 1/2 cucumber
  • 600 g (about 6) tomatoes (skinned and de-seeded)
  • 1 red pepper (de-seeded and chopped)
  • 2 garlic cloves (peeled and finely chopped)
  • 1 tsp toasted cumin seeds
  • 1/2-1 teaspoon spanish hot smoked paprika to taste
  • 1 tblsp extra virgin olive oil
  • 2-tablespoons sherry vinegar
  • sugar
  • 50 ml ice cold water
  • salt, black pepper


  1. Put the bread in a shallow dish, cover with water and leave to soak for 10- 15 minutes.
  2. Put the onion in a separate Bowl, cover with boiling water and leave to soak for same time. Drain the Onion.
  3. Put the bread, onion, cucumber, tomatoes, chopped pepper, garlic, cumin seed, paprika and Olive oil in a food processor whiz well, then add the vinegar, sugar if needed and the water.
  4. Push the soup through a fine sieve, adding a little extra chilled water if it is too thick. Season to taste, cover and chill until needed. To serve in a chilled shot glass.


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