“The perfect soup for a summer’s day. It combines all the flavours of the Mediterranean whilst being extremely easy to prepare. You can add whatever takes your fancy, maybe some croûtons or a little pesto, or you can make it even more interesting by adding some freshly cooked seafood such as lobster, langoustines or a little white crab meat.”
- 700g plum tomatoes, skinned and seeded
2 cucumber, peeled and seeded
2 onion, finely chopped
3 garlic cloves, finely chopped
5 red peppers, seeded and chopped
75ml sherry vinegar
2 tbsp Mayonnaise
Tabasco sauce
Sea salt and freshly ground black pepper - Mayonnaise
Makes 4 - 6 portions
2 egg yolks
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1 tsp salt
Dash of Tabasco sauce 500ml groundnut oil
Using my blender, liquidise the first six ingredients until smooth, then pass through a fine sieve. Season well with a little salt and pepper, whisk in the mayonnaise and add Tabasco to suit your personal taste.
Serve well chilled.
Mayonnaise
Place the egg yolks, mustard, vinegar, salt and Tabasco in a bowl and mix together. Add the oil drop by drop to start with, constantly whisking so that the yolks absorb the oil. When about half the oil has been incorporated, you can start adding the remaining oil in slightly larger amounts, continually whisking.
Once all the oil has been added and the sauce is thick, creamy and just a little stiff, it is ready for use. The mayonnaise can be stored in the fridge, well covered, for up to a week.
