In celebration of Bastille Day, Yves has created this chilled Mediterranean vegetable soup alongside two other ‘terroir’ dishes.
- 3 large red peppers
- 6 large ripe tomatoes
- 1 cucumber
- 1 fennel
- 1 red onion
- 3 garlic cloves
- 100g tomato puree concentrate
- 2 tbsp smoked paprika
- 20g fresh basil
- Salt/pepper15cl olive oil
- 2/3 tbsp sherry vinegar
Clean the vegetables and slice/dice them into medium sized pieces. Use a blender to mix them altogether.
While the vegetables are being mixed, add the tomato concentrate, paprika, basil, salt & pepper and olive oil.
Use a sieve to ensure that the mixture is totally smooth.
Add the sherry vinegar and serve in a soup bowl.