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A recipe from Gina Allen Gina Allen Catering

This cold tomato soup is delicious for lunch or before a main meal and uses ripe tomatoes which are grown at Borenore and are full of flavour!


  • 1 kg ripe tomatoes, chopped
  • 1 long cucumber, peeled and chopped
  • 1 clove garlic minced (optional)
  • 1 small red capsicum, chopped
  • 75g sourdough, crusts off
  • 300mls cold water
  • 1/3 cup sherry vinegar
  • 1/3 cup extra virgin olive oil
  • 2t salt
  • freshly ground black pepper

In a food process pulse tomatoes, cucumber, garlic and bread (but not too much you want a course texture. Transfer to a large bowl and add water, salt pepper and vinegar. Refrigerate for 1 hour or best in the fridge overnight. Before serving, stir in the olive oil. You may need to adjust seasoning and add extra water it too thick.

Serves 4