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Serves 4-6

2 cloves garlic, sliced
½ tsp sea salt
4 Tbsp Extra virgin olive oil (EVO)
2 slices Wild Wheat ciabatta, crusts removed, diced
¼ cucumber, seeded and peeled
1 jar Sabato tomato passata
1 red capsicum, seeded and diced
2 cups vegetable stock
2 Tbsp Forum chardonnay vinegar
2-3 tsp sugar
1 tsp La Chinata hot smoked paprika
Sea salt and freshly ground black pepper 

Put the garlic, salt and EVO into the bowl of a food processor and blend to a smooth paste.

Moisten the bread with a little water and then squeeze almost dry. Add the bread, cucumber and passata to the garlic mixture. Add most of the capsicum, reserving some to garnish. Process in short bursts, adding a little of the cold stock, from time to time, until a smooth, slightly thickened cold soup has formed. Season with the vinegar, sugar and paprika. Taste and adjust the seasoning.

Serve topped with the remaining diced capsicum and a drizzle of EVO.


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