A soup so cold it fogs the spoon, ripe tomatoes blended smooth as the oil streams in: Domaine Salvator’s Paradis Olive Oil, organic Bouteillan and Aglandau olives pressed on harvest day, adds cut grass, green banana and a clean green apple finish.
Serves 4 · 15 min + 2 h chilling
Ingredients
- 2 lb (1 kg) ripe tomatoes
- Half a cucumber, plus diced cucumber to serve
- Half a red bell pepper
- A small garlic clove
- 1 tbsp sherry vinegar
- Salt
- 1/3 cup (80 ml) Paradis Olive Oil (Domaine Salvator), plus a drizzle to serve
Method
- Blend 2 lb (1 kg) of ripe tomatoes with half a cucumber, half a red bell pepper, a small garlic clove, 1 tbsp of sherry vinegar and salt.
- With the blender running, pour in 1/3 cup (80 ml) of Paradis olive oil.
- Chill for at least 2 hours.
- Serve very cold, with a drizzle of oil and diced cucumber on top.
The star of this recipe: Paradis Olive Oil, by Domaine Salvator.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
