A traditional Spanish dish, perfect for summer and easy to prepare.
Ingredients for 4 portions
- Green bell pepper 1/2
- Cucumber 1
- Fresh, ripe and peeled red tomatoes 4
- Onion 1
- Celery stalk 1
- Stale bread without crust 100 g
- Fresh basil to taste
- Vinegar to taste
- Extra virgin olive oil 4 tbsp (40 g)
- Tabasco to taste
- Worchester sauce to taste
- Salt to taste
- Pepper to taste
Preparation
Blanch the tomatoes, peel them and remove the seeds.
Peel the cucumber and wash the celery and the basil.
Soften the bread with water and vinegar.
Blend all the ingredients together until they form a thick, pureed soup and, if necessary, dilute with water until you get the desired consistency.
Season everything with extra virgin olive oil, Tabasco, Worcester sauce, salt and pepper.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.