Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures.
800ml tomato passata
150g cherry tomatoes, roughly chopped, plus 4 ripe red vine
Cherry tomatoes, chopped small (about 0.5cm)
6 tablespoons olive oil
2 tablespoons balsamic vinegar
Juice of ½ a lemon
¼ of a fresh red chilli, deseeded and finely chopped
1 clove of garlic, crushed
1 teaspoon sugar
1 cucumber, deseeded and chopped small (about 0.5cm)
1 fennel bulb, chopped small (about 0.5cm)
½ a red pepper, deseeded and chopped small (about 0.5cm)
½ a yellow pepper, deseeded and chopped small (about 0.5cm)
½ a green pepper, deseeded and chopped small (about 0.5cm)
1 stick celery, chopped small (about 0.5cm)
2 tablespoons chopped fresh flat leaf parsley
2 tablespoons chopped fresh coriander
Sea salt and freshly ground black pepper
A little extra virgin olive oil
In a large jug, combine the passata, roughly chopped tomatoes, olive oil, balsamic vinegar, lemon juice, chilli, garlic and sugar with 500ml water. Pour into a blender – in two batches if necessary – and blend until smooth.
Mix the rest of the chopped vegetables and tomatoes together in a large bowl, pour the blended tomato mixture over them and put in the fridge to chill for 1-2 hours.
Just before serving, chill six bowls.
Take the soup out of the fridge, stir in the parlsey and coriander, taste and season as necessary, then serve in the chilled bowls, drizzled with a little extra virgin olive oil.