Preparation info

  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This famous Spanish soup is traditionally made in a large clay bowl with ripe, bright red tomatoes. It should be served ice cold.


  • 75 g (2 ½ oz) fresh white bread, crusts removed
  • 30 ml (


  1. In a food processor or blender, process the bread into fine breadcrumbs and add the vinegar, garlic, cucumber, onion, capsicum, tomato and a teaspoon of salt. Purée and then push through a sieve.
  2. Return to the food processor or blender and pour in the olive oil in a thin steady stream. Alternatively, pour the mixture into a large bowl and briskly stir or whisk in