There are two versions of this: one for with Oysters (see
podcast number 7) and the other for just the soup. Great for a summer lunch,
make sure it's really cold for a refreshing starter. For Christmas oysters,
serve with cucumber puree and black lump fish caviar for a red and green theme.
I've put quantities as "per bowl" so you can figure out exactly how
much you want to make.
Needs (per bowl, for oyster version unless
3 tomatoes, scalded, peeled and roughly chopped
1/4 teaspoon minced garlic
1/2 lebanese cucmber, peeled, seeded and chopped (use whole
cucmber for soup version)
2 teaspoons chopped red onion (1 teaspoon per bowl for
dash of red wine vinegar
1 to 2 tbsp olive oil
*soup version only: 1/2 red capsicum, chopped
Salt, pepper and sugar to taste
*soup version only: Extra cucumber, onion, and tomato for
*soup version only: Croutons, if desired.
*Oyster version only: very finely chopped
cucumber, 1 tsp per oyster
Combine all ingredients in a blender and process until smooth. Taste and adjust
seasonings. Refridgerate 1-2 hours. Oyster version: spoon a little into a shot
glass, add an oyster, add more soup, top with finely chopped cucumber. Soup
version: Serve on ice and top with extra vegetables.