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


  • Put the bread in a shallow dish, cover with water and leave to soak for 10- 15 minutes.
  • Put the onion in a separate Bowl, cover with boiling water and leave to soak for same time. Drain the Onion.
  • 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.
  • 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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