20 min
Lunch, Dinner
Easy
Chilled spanish tomato soup with anchovies
A Mediterranean gazpacho with Sea Tales anchovies. Ready to eat in no time! Enjoy!
Ingredients:
Variation tip!
No blender? A hand blender works too!
Add the tomatoes, bread, and garlic to a blender. Pour in a good splash of olive oil, a pinch of salt, some cayenne pepper, and a splash of red wine vinegar. Blend until smooth. Place the soup in the fridge to chill.
Pour the chilled soup into 4 bowls. Top with anchovy fillets, diced cucumber and bell pepper, and a bit of extra cayenne if you like it spicy.
Now it's your turn