Traditional soupitsa light and cold that comes to us from Spain, and specifically from Andalusia. Summer, aromatic, with elements of the Mediterranean diet, a favorite of all food groups because it offers us freshness, after a hot and tiring summer day.
Ingredients
- 1 kg ripe peeled tomatoes
- 1 peeled cucumber
- 2 tablespoons crushed garlic
- 2 ½ k vinegar from white wine
- ½ fl royal chopped fresh
- 1 red pepper of Florina
- Salt Pepper
- 3 slices of rustic bread
- 1 onion
- Or olive oil
Directions
We wash our tomatoes thoroughly. Cut them in half and remove the spores. We take our cucumber, cut it lengthwise and remove the spores with a dessert spoon. Cut the onion, the pepper, the basil and put them all together in the blender together with the garlic, the olive oil, the vinegar, salt, pepper.
I leave them in the fridge for about 2 hours and serve them with crumbled bread or croutons.
- It would be better to make it from the previous one and put it in the fridge, so that their aromas and flavors come out better
- You can keep some cucumber and basil from the ingredients to garnish your soup.
- You can accompany it with grated feta and nut.
- You can first soak your bread in liquid from the tomato and grind it in the blender with the ingredients. You will get a more velvety and delicious soup.
- You can also put buns of fresh bread on top.
The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.
English 
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