Ingredients Jump to Instructions ↓

  1. 4 tomato es

  2. 1 English cucumber

  3. 1 garlic clove

  4. 2 fresh hot red chiles

  5. 4 ciabatta slices

  6. 1/4 cup red wine vinegar Extra Virgin Olive Oil

  7. 1/4 cup basil leaves

Instructions Jump to Ingredients ↑

  1. Peel the tomatoes, cut in half, and squeeze out the seeds. Chip the flesh to a pulp and put in a bowl. Peel the cucumber, cut in halt and halve again lenghtwise, then cut out the seeds. Chop the flesh finely. Peel and finely chop the garlic with 1 teaspoon sea salt. Cut the chiles in halt lenghtwise, scrape out the seeds, and finely chop. Add the cucumber, garlic, and chiles to the tomatoes.

  2. Soak the ciabatta slices in a little cold water so they are thoroughly moist. Sprinkle with the vinegar and leave for 10 minutes.

  3. Squeeze out the bread and chop finely. Stir into the tomato mixture. Add black pepper and 3 tablespoons olive oil and mix thoroughly.

  4. Tear the basil into small pieces and stir into the soup. Serve with more olive oil.


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