Serves 4-6
I learned how to make this delicious soup while working as a cook for a family in Spain. It is served cold, so ideal for lunch on a hot day. In spain the tomatoes are sold in season and are full of flavour. It is worth going to a good veggie shop or to your local farmers market to get really good tomatoes for this soup. Tomatoes are in season from mid summer to mid autumn.

• 1lb ripe deep red tomatoes
• 2 cloves of garlic
• 1 spring onion
• 12 stoned black olives
• A few strips of green pepper
• 3 tablesp olive oil
• 1 tablesp white wine vinegar
• Salt and pepper
• Pinch of cayenne pepper
• Little fresh marjoram, mint or parsley, chopped
• pint iced water

1. Place tomatoes in large bowl and pour boiling water over them. Count to 20, pour the water off and peel the skin off the tomatoes.
2. If you have a moulis put the tomatoes through this to take out the seeds, and then add the other ingredients and whizz in a food processor or liquidizer. If you don齒t have a moulis not to worry, place the tomatoes along with all the other ingredients in a liquidiser and buzz for as long as it takes for the mixture to reach a smooth consistency.
3. Put in the fridge until it is nicely chilled, just before serving add half pint of iced water to thin it out a little. Garnished with a few teaspoons of chopped cucumber, olives, peppers or onions.