This is a refreshing cold soup to have on a hot day. I was rummaging my refrigerator and had bits or this and that along with stale sour dough all of which got converted to this soup.
100g Fennel, diced (white portion only)
75g Hungarian green pepper, seeds discarded and diced
600g tomatoes, diced
2 slices of sour dough bread, roughly torn
1 clove garlic, peeled
2tbsps ground almonds
Salt and pepper
2 tablespoons extra virgin olive oil
Extra virgin olive oil
Place all ingredients for soup into a large jar of a food processor or blender. Add 100 – 125ml of water. Blend to a fine consistency. Taste and adjust seasoning.
Using a fine soup sieve, sieve the soup.
Refrigerate for an hour at least before serving.
To serve – measure out the required portion into a bowl. Scatter half a tablespoon of extra virgin olive oil and an equal measure of balsamic vinegar. Top with basil leaves.