Serves 6-8
Ingredients
500 grams fresh tomatoes 220 red capsicums 110 grams cucumber peeled (you can use chicken stock) 1 clove garlic 3 cups of fat free beef stock 1 tablespoon of fresh lemon juice 1 tablespoon aromatic vinegar (or a good organic vinegar) 1 cup olive oil (the original recipe had 2 cups of olive oil but I find this to much, its up to you how much you want to use) Salt and pepper to taste
Method
1. Put tomatoes in boiling hot water for 10 seconds, remove and peel off skins, cut open and removed the seeds.
2. Clean all the vegetables removing all the pips.
3. Cut all vegetables in small pieces.
4. Put everything in a blender together with garlic, stock, oil, salt and pepper and make into a thick juice.
5. Put soup in the refrigerator for a few hours to chill well. 6. Serve decorated with the fresh basil and rocket leaves.