Serves: 4

A refreshing, delicious chilled soup packed with flavour. The soup should be a thick consistency, which may be finished with fresh herbs.  



  • 1 each red, green, yellow pepper
  • ½ cucumber diced
  • 1 red onion
  • 4 deseeded tomatoes
  • 2 basil leaves
  • 100ml extra virgin olive oil
  • 50ml white wine vinegar
  • 10ml balsamic vinegar
  • Salt & pepper
  • 1 clove of garlic



  1. Deseed peppers and cut into quarters.
  2. Combine all ingredients in a mixing bowl and leave for 4 hours unrefrigerated.
  3. Liquidise until smooth.
  4. Refrigerate for 1 hour and serve cold.


Recipe kindly provided by Chef Giles Thompson of The Earl of March, Lavant  

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