This is a refreshing low fat parev summer soup. It is a great way to start a barbecue or perfect for when you are entertaining, as it is easy to serve and very quick to make. It looks great served in small tumblers or, alternatively, in shot glasses. Garnish the glass rim with lime zest. Add finely chopped avocado and cherry tomato before serving. Do not slice the avocado garnish until immediately before serving to prevent discolouration.
Preparation time: 15 minutes
Cooking time: None but four hours refrigeration
2 red peppers, quartered and seeded
3 spring onions, washed and trimmed
1 large bunch each of fresh basil and fresh parsley
6 salad tomatoes, skinned and seeded
2 cloves of garlic
1 avocado, freshly peeled and stoned
300 ml passata or tomato juice
1 lime, juice and zest
Salt and freshly ground black pepper
For the garnish
1 avocado, skinned and coarsely chopped
1 lime, zest only
2 cherries tomatoes, finely chopped
Crushed ice cubes, optional
Combine all the ingredients in a food processor and blend the mixture until everything is smooth. Then, season to taste.
Leave in the refrigerator to allow the flavours to infuse and the mixture to cool.
Just before serving, taste again for seasoning and adjust if necessary.
Ladle into large soup bowls and sprinkle over the chopped avocado, cherry tomatoes and the grated lime zest.
If you wish, add some crushed ice-cubes to make it really cold and particularly refreshing.