Ingredients for 4 servings

¼ small cucumber
½ garlic clove
1kg (2Ib) ripe tomatoes
1tbsp sherry vinegar
2 spring onions, sliced
3tbsp extra virgin olive oil
freshly ground black pepper

Directions

Simply put all the vegetables and the vinegar into a food processor. Then, with the motor running, slowly add the oil through the funnel. If the soup is a little too thick, add a little water to thin it out. Chill for 4 hours.

Just before serving, add some freshly ground black pepper and adjust the vinegar balance if necessary.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight.