A classic cold soup that makes a refreshing, healthy lunch or light supper. The longer kept in the fridge, the better the flavor! Serve with tortilla chips or crusty bread.

600-800 g tomatoes, peeled and cored
50 ml olive oil
50 ml red or white wine vinegar (or both)
815 ml tomato juice (or 25g tomato puree stirred into 815 ml of water)
3 cloves garlic, minced
5 g salt
2 g fresh ground pepper
2 - 4 cucumbers, chopped
2 onions, chopped
30 g chopped parsley (optional)

Place all ingredients into a food processor or blender and process till nearly smooth. Cover and refrigerate overnight, then serve. Will keep several days in fridge.

If you don’t have a food processor, combine oil and vinegar, whisk together well. Pour in tomato juice, garlic, salt and pepper and whisk well again. Stir in the tomatoes, cucumbers, and onions and combine all the ingredients together thoroughly. Cover and refrigerate overnight.