- serves 4
A cold soup from Ricardo that's both sweet and savoury, and also perfect for summer.
6 blanched peach halves
1 English cucumber, peeled and seeded
1 yellow bell pepper, cored
1 yellow tomato, seeded and cubed
1 small onion, cubed
1 small clove garlic, chopped
2 ½ cup water
2 Tbsp olive oil
2 Tbsp lemon juice
1 pinch Salt and pepper
1. Cut 5 peach halves into cubes and dice 1 peach half. Set aside.
2. Cut 3/4 of the cucumber into cubes and dice the rest finely. Set aside.
3. Cut 3/4 of the bell pepper into squares and dice the rest finely. Set aside.
4. In a blender, purée all ingredients except the diced fruit and vegetables. Add a small amount of water if necessary. Season with salt and pepper. Add the diced fruit and vegetables. Refrigerate for at least 1 hour.