On a hot summer day, it is so refreshing to treat yourself with a bowl of cool and spicy soup... 
INGREDIENTS (serves for 8):
  •  1 can of ground tomatoes (28 oz.);
  •  2 english cucumbers;
  •  3 red bell peppers;
  •  4 cloves of garlic;
  •  Small bunch of fresh parsley;
  •  Small bunch of fresh basil;
  •  5 anchovy fillets;
  •  2 big loaves of stale rye bread;
  •  Red wine vinegar (2 tbsp);
  •  Worcestershire sauce (1 tsp);
  •  Extra virgin olive oil (1/2 cup);
  •  Tabasco sauce;
  •  A pinch of celery seeds;
  •  White pepper (1 tsp);
  •  Pink pepper (1 tsp);
  •  2 cloves;
  •  2 (750 ml) bottles of unflavored mineral water (i.e. Perrier);
  1. Peel the cucumbers, cut your bell peppers in half lengthwise. Take out the seeds and white membrane. Cut the cucumbers and the bell peppers into tiny pieces. Leave a small portion of the mixture for decoration and put the rest into a deep saucepan;
  2. Put the cloves and peppercorns into a dry heated pan and warm up for 2-3 minutes. Then put them into a mortar, add a pinch of  salt and mash;
  3. Remove the crusts from the bread and sprinkle it with red wine vinegar, leave it for 5 minutes. Cut the anchovies with parsley and garlic. Add the bread, anchovies, ground tomatoes, parsley, garlic, Worcestershire sauce, Tabasco (to taste), celery seeds and spice mixture to the vegetables in the saucepan. Add a bit of mineral water and set aside for 10 minutes;
  4. Blend the mixture in a blender for 3 to 5 minutes while slowly pouring in a thin, steady stream of olive oil. Add the rest of the mineral water and mix with a spoon;
  5. Put the soup in the refrigerator for at least 3 hours;
  6. Pour into serving bowls, garnish with the remaining mixture of vegetables and basil leaves;
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