for 4 person

Soup

1	cucumber (approx. 400 g), peeled, halved lengthwise, deseeded, cut into chunks
2	red peppers, peeled, halved, deseeded, cut into chunks
400 g	vine-ripened tomatoes, quartered, deseeded, cut into chunks
1	garlic clove, squeezed
2 tbsp	tomato puree
2 tbsp	Fine Food Sherry-Weinessig or red wine vinegar
2 ½ dl	water, chilled
a little	red Tabasco sauce
1 tsp	salt
a little	sherry vinegar
a little	olive oil

Baguette

150 g	baguettes, cut into slices approx. 7 mm thick, cut in half diagonally
150 g	soft goats' cheese
20 g	onion sprouts

How it's done

Soup

In a large measuring jug, puree the cucumber and all the other ingredients up to and including the water. Season the soup, cover and leave to chill for approx. 2 hrs. Pour the soup into chilled bowls or glasses, drizzle with a little vinegar and olive oil.

Baguette

Place the slices of baguette on a baking tray lined with baking paper.

Toast for approx. 5 mins. in the centre of an oven preheated to 220°C.

Spread the soft goats' cheese on the baguette slices, sprinkle with onion sprouts. Serve with the chilled summer soup.

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