Recipe by Joey O'Hare of @joeyscooking.

Raw, delicious and bursting with goodness, this is hands down my favourite soup. Only enjoy ice-cold, strait from the fridge. If I’m having it from a glass with a straw, smoothie style, I have it on ice; unbelievably refreshing.

This quantity is enough for 4 people as a starter, or 2 people as a light supper, serve with fresh bread, olive oil, and some cheese or charcuterie.

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Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4


  • 500g vine tomatoes
  • ½ red pepper
  • ½ green pepper – great for savoury, grassy notes
  • ½ clove of garlic
  • ½ small red onion
  • ¼ red chilli
  • 1 tbsp sherry vinegar (or red wine vinegar)
  • ½ teaspoon of salt
  • ½ stale bread roll, approximately 25g
  • ½ cucumber, peeled
  • 1 roasted red pepper – from a jar is fine

You'll Need:

  • a jug blender – a hand blender won't cut it here

How to make

  1. Tear the bread, and soak in cold water for 3 minutes before squeezing well. I press it against a sieve.
  2. Depending on your blender, it might be a good idea to start by blitzing the tomatoes, as these will more readily turn to liquid, followed by the peeled and chopped cucumber, and then the firmer vegetables. Do this in batches if needs be.
  3. Quite simple, prep and blitz everything, mix well if it's been blended in batches, taste the seasoning, and chill for at least 4-6 hours. Remember to taste the seasoning again before serving as at a lower temperature the flavour might need tweaking.

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