Ripe green tomatoes make a tangy chilled soup with cucumber and soft bread.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g ripe Green Zebra tomatoes, chopped
- 200 g cucumber, chopped
- 50 g bread, crust removed
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 small garlic clove
- 1/2 tsp salt
- 100 ml cold water
Method
- Soak bread in the water for 5 minutes.
- Blend all ingredients until smooth. Add a little more water only if too thick to pour.
- Refrigerate until cold, about 1 hour beyond preparation time. Stir and taste before serving.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C. Best freshly made; keep chilled until serving.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Green Zebra Tomato
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
