A traditional Spanish soup, you can roast the peppers first if you'd like it to have a softer flavour that's more appropriate for summer. Perfect for lunch or a light supper, serve it with a scattering of olives, vegetable garnish and chives and drizzle with extra virgin olive oil.
Photography: EMMA LEE

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Serves 6
Total Time
3 Hours 30 Minutes
100g of stale white bread, torn
600ml of water
2 garlic cloves
800g of tomatoes, chopped
2 tsp of bittersweet pimentón de la Vera
1 tbsp of apple vinegar
1 red pepper, chopped
1 courgette, chopped
½ cucumber, peeled, deseeded & chopped
120g of pitted black olives, roughly chopped
2 tbsp of snipped chives
Extra virgin olive oil, for drizzling
Sea salt & freshly ground black pepper
Step 1

Put the bread, water and garlic in a food processor and whizz together to form a smooth mixture with about the consistency of single (light) cream. Add two thirds of the tomatoes, along with the pimentón and vinegar. Season well and whizz again until smooth. You can add a splash of water if it's a little too thick.

Step 2

Pour the mixture into a large bowl and add the remaining tomatoes. Reserve a couple of spoons of the pepper, courgette and cucumber for the garnish, then add
the rest to the bowl. Check the seasoning, then chill for at least 3 hours.

Step 3

To serve, scatter with the olives, vegetable garnish and chives and drizzle with extra virgin olive oil. Season with plenty of freshly ground black pepper and enjoy.

The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home by José Pizarro (Hardie Grant, £27)

Photography © Emma Lee.

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