• 300 g vine-ripened tomatoes
  • 1 clove of garlic
  • 0.5 jar marinated sundried peppers in olive oil, drained
  • 2 tbsp sherry vinegar
  • 150 ml Italian passata
  • 60 g black pepper and sea salt croutons
  • 80 g cucumber, cut into very thin slivers
  • 1 red chilli, deseeded and cut into very thin slivers
  • 75 g onion, finely diced


  1. 1

    Put the tomatoes, garlic, peppers, vinegar and passata into a food processor or blender and whizz until smooth.

  2. 2

    Pour in 500ml cold water and whizz again, adding more water to adjust the thickness to your taste. Season with freshly ground black pepper, transfer to a large jug and chill in the fridge for 30 minutes to 2 hours.

  3. 3

    To serve, divide between bowls, scatter over the croutons and top with the cucumber, chilli and onion.

Nutritional Details

Each serving provides
  • Energy 699kj 167kcal 8%
  • Fat 5.8g 8%
  • Saturates 0.7g 4%
  • Sugars 12.9g 14%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 331kj/79kcal

Each serving provides

22.6g carbohydrate 1.5g fibre 5.1g protein

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