Oliaigua - Spanish Chilled Tomato and Vegetable Soup

Ingredients

• 6 ripe tomatoes, peeled and chopped (900g / 2 lbs) 6 ripe tomatoes, peeled and chopped (900g / 2 lbs)
• 1 cucumber, peeled, seeded, and chopped (200g / 7 oz) 1 cucumber, peeled, seeded, and chopped (200g / 7 oz)
• 1 red bell pepper, seeded and chopped (150g / 5 oz) 1 red bell pepper, seeded and chopped (150g / 5 oz)
• 1 small red onion, chopped (100g / 3.5 oz) 1 small red onion, chopped (100g / 3.5 oz)
• 2 garlic cloves, minced 2 garlic cloves, minced
• 3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
• 2 tablespoons sherry vinegar 2 tablespoons sherry vinegar
• 1/4 cup fresh basil leaves 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves 1/4 cup fresh parsley leaves
• Salt and pepper to taste Salt and pepper to taste
• Optional garnish: diced cucumber, bell pepper, and tomato, olive oil drizzle Optional garnish: diced cucumber, bell pepper, and tomato, olive oil drizzle

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat: 8g / 1.2g saturated
• Carbohydrates: 12g / 6g sugars
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, and sherry vinegar.
2. 2.
   Blend until smooth and creamy.
3. 3.
   Add the basil and parsley leaves and blend again until well incorporated.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Transfer the soup to a large bowl and refrigerate for at least 2 hours to chill and allow the flavors to meld.
6. 6.
   Serve the Oliaigua chilled, garnished with diced cucumber, bell pepper, and tomato if desired. Drizzle with olive oil for an extra touch of richness.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If you can't find fresh tomatoes, you can use canned tomatoes as a substitute.
• Sherry vinegar — If you don't have sherry vinegar, you can replace it with red wine vinegar or apple cider vinegar for a similar tangy flavor.
• Fresh herbs — Use fresh basil and parsley for their vibrant flavors. If you prefer, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a smoother texture, strain the soup through a fine-mesh sieve before chilling.
• Adjust the seasoning according to your taste preferences. You can add a pinch of cayenne pepper for a hint of spice.
• Serve the Oliaigua with a side of crusty bread or croutons for a more substantial meal.

Serving advice

Serve the Oliaigua chilled in individual bowls or glasses. Garnish with diced cucumber, bell pepper, and tomato for added freshness. Drizzle with a swirl of olive oil to enhance the flavors.

Presentation advice

To make the presentation more appealing, consider serving the Oliaigua in clear glass bowls or glasses. The vibrant red color of the soup will be beautifully showcased, and the garnishes will add a pop of color.