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Angela Clutton

A classic Spanish summer dish of flavour-packed tomatoes and sherry vinegar

Recipe Meta


15 mins (plus chilling)








  • 1kg very ripe tomatoes, roughly chopped
  • 1 cucumber, peeled and chopped
  • 1 green pepper, deseeded and chopped
  • 80g slightly stale white or brown bread, torn into pieces
  • 3 cloves of garlic, chopped
  • 3 tbsp sherry vinegar, plus extra to taste
  • 125ml extra virgin olive oil

For the garnish (optional)

  • Chopped hard-boiled egg
  • Chopped spring onion
  • Chopped cucumber
  • Chopped mint
  • Croutons
  • Sherry vinegar


Place the tomatoes in a large bowl with the cucumber, green pepper, bread pieces, garlic, sherry vinegar and half of the oil. Add a good pinch of salt, mix to combine, cover and chill for 2 hours.

Transfer to a blender and blend it all together, adding the rest of the olive oil. Season and strain into a bowl through a fine sieve, pushing with a spoon to get as much through as you can. Taste for seasoning – remember that chilling dulls the seasoning slightly – and take a look at the resulting soup. If it is too thick for your liking, thin it down with some water.

Chill until needed, then serve in small bowls or cups with a drizzle of sherry vinegar on top and your choice of garnishes, arranged on the table for each person to help themselves to.

ALTERNATIVE: Rather than sherry vinegar, try finishing with a good balsamic, tomato balsamic, maple vinegar or cucumber vinegar

Image: Kim Lightbody

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