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15 minutes

This refreshing summer soup is a brilliant recipe to make with in season tomatoes. It's refreshing on a hot day and ready in just 15 minutes.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Soak the bread in water for 10 minutes, then squeeze out the excess water.
  2. Cut the cucumber and tomatoes into chunks, deseed and slice up the red and green peppers.
  3. Put the bread, cucumber, tomatoes and peppers into a blender with the garlic, sherry vinegar, olive oil, salt and pepper. Blend until smooth, serve chilled.


  • 50g white sourdough
  • 1/2 large or 1 smaller cucumber
  • 1 red pepper
  • 1 green pepper
  • 1 garlic clove, crushed
  • 1kg vine tomatoes
  • 100ml sherry vinegar

What you'll need

  • 100ml olive oil
  • 2 tsp salt
  • Freshly ground black pepper

Suitable for

  • Vegans
  • Vegetarians
  • Dairy free

What’s in this recipe

The Tomato Stall

Organic Large Vine Tomatoes

1 Punnet



Valdespino Sherry Vinegar DOP Reserva

1 Bottle (250ml)