top of page


Serves 4




  • 5 large red, ripe tomatoes, washed and quartered

  • 2 large banana shallots, finely chopped

  • 1 large cucumber, peeled

  • 1 large romano pepper, finely chopped

  • 2 large garlic cloves, finely chopped

  • 50ml of extra virgin olive, or avocado oil

  • 2 tablespoons of balsamic vinegar

  • 50ml of tomato juice

  • Ground black pepper to taste 





  1. Blend half of the tomatoes, shallots, cucumber and pepper pieces and garlic cloves together with half of the oil and tomato juice, then add the vinegar.  Pulse until smooth.  

  2. Add the remainder of the vegetables and blend until the consistency is just how you would like it.

  3.  Season to taste and allow to chill; re-test the seasoning just before serving as the flavours will develop on chilling.  

  4. Drizzle with a small amount of oil on each serving and top as suggested above. Serve in glasses to capture that true summer feeling!


Recreate those sunny days of summer with this Mediterranean inspired cold soup. Eating the vegetables ‘raw’ ensures it packs a nutrient-rich punch, and is packed full of vitamins and enzymes to support digestion at the beginning of a meal, as well as tasting delicious. Experiment with toppings such as balsamic vinegar, fresh pesto, herbs such as basil, chopped shallots, cucumber or rocket leaves to add extra flavour and texture. 

bottom of page