A punchy soup which makes a lovely, elegant starter in summer or a refreshing, light lunch. Use the Dualit Blender to mix the ingredients to a silky smooth consistency.

Shopping List

• 400g (14 oz) ripe, red plum tomatoes, chopped
• 1 red pepper, deseeded and chopped
• 100ml (3 1/2 fl oz) vegetable stock, fresh or made with a cube, at room temperature
• 200g (7 oz) cucumber, deseeded, peeled and chopped
• 1 spring onion, chopped
• 1 clove of garlic, finely chopped
• 60g (2 oz) fresh white breadcrumbs
• 3 tbsp red wine vinegar
• 5 tbsp extra-virgin olive oil
• 100ml (3 1/2 fl oz) whipping cream
• A dozen basil or oregano leaves
• Salt and freshly milled white pepper
• 4 heaped tbsp neatly diced ripe red pepper and tomatoes to garnish

Method

1. Mix together the tomatoes, red pepper and stock, then transfer to the blender and liquidise until smooth.
2. Add the cucumber, onion, garlic, crumbs, vinegar, oil, cream and herbs.
3. Season with salt and pepper.
4. Allow to stand in a cool place for about 30 minutes to allow the flavours to infuse.
5. Chill before serving and serve straight from the fridge, topping each bowl with a little garnish just before serving.