This is absolutely perfect for those days when it’s too hot to think about being in the kitchen. Prepare it in the cool of the morning, and pull it out of the fridge when you’re ready for lunch. Fantastic!
Serves 6-8 as a starter; 4 as a main course.
Purée in blender or food processor:
I do this in 2 batches, and then combine it in the covered serving bowl, so I’m listing the ingredients in the order I puree them:
650 g fresh cored & seeded tomatoes (or 400g canned)
400 g jar roasted red peppers
1 crushed clove garlic
50 g fresh white breadcrumbs
1 t caster sugar
400 g cantaloupe melon, halved, seeded, skinned & chopped
300 g cucumber, seeded & chopped
1/4 C red wine vinegar
150 ml (1/2 C + 2 T) extra-virgin olive oil
S & P to taste
Chill until hungry. Serve with assorted garnishes of:
crème fraîche diced fresh capsicum peppers
diced tomato chopped fresh tarragon or basil
diced cucumber garlic croutons
toasted almonds, pigñoli or cashews
Here’s a tip for your first visit to a French bistro or family home: if you can see that the establishment prides themselves on their clean table linens, you honor them by placing your bread right on the cloth. Bon app!