Tomato, Cucumber and Radish Soup

Thank you Peat for this recipe which I believe is from The Observer. This is delicious these cold winter lunchtimes.
1 red pepper
1 green pepper
3 cloves garlic
olive oil, a small amount
1 large cucumber
125 g radishes
2 Tblsp sherry or cider vinegar
4 radishes to decorate
Preheat the oven to 200 C. 400 F, Gas Mark 6.
Wash and trim the 4 radishes and put them in a bowl of iced water to crisp up.
Slice the peppers in half and remove the seeds and hard core. Peel the garlic. Place the halves of peppers in a roasting tin with the garlic and drizzle over the olive oil. Bake for 30 – 40 minutes until the skin of the peppers is dark brown in colour. Peel the peppers. Save any juices in the tin and place the peppers, garlic and juices in a food processor.
Peel the cucumber, cut into chunks and add to the peppers. Wash and top and tail the radishes and add to the peppers with the vinegar. Process for several seconds until you have a rough, thick soup. Taste for seasoning and add more salt and vinegar if required.
Reheat the soup but do not boil.
Slice the chilled radishes in half lengthways.
Ladle the soup into 4 bowls. Decorate with the radish halves. Serve hot with freshly baked bread rolls. Serves 4 people.
This soup is also refreshing served chilled in the summer.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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