I confess, I’m a Spain fan. Up to 2011 I have never been but after meeting some lovely, crazy yes, but mostly adorable Spanish people in Finland (during my Erasmus exchange 6 years ago!), I’ve decided to spend my next holiday there. Since then, I’ve been three times, and it’s not only the culture and shopping malls that make me come back. It’s also the food. You know me – it’s mainly food.

There are many things to try in Spain, but my heart’s fallen for their tapas (mostly because they come with cerveza, sangria or a vaso de vino tinto) and their cold tomato soup.

Now the temperature’s risen to sweaty 30 degrees in good old Maribor and I though to type up this Rp./ for you all to enjoy. Perhaps more than the delish dish you’ll love the fact that it’s made extremely quickly… is your blender ready?

Ingredients:

How-to:

Easy peasy and if the ingredients have prior been refrigerated you can eat it cold right away.

Wash and peel the tomatoes, wash the peppers, cucumber, onions, basil and parsley. Cut them up and mix them well using a hand blender or a liquidizer. Add the garlic and a teaspoon of chili sauce, tablespoon red wine vinegar. Salt and pepper to taste. If you like add a tablespoon of olive oil.

Eat cold two ways. Either the classic way out of a plate or the cool way. The cool way you ask? Pour it into a glass and drink as a refreshing drink.

Make the dish special… do you have any left over bread that’s gone stale? Soak it in water for an hour or so, drain it well and blend it with other ingredients. The soup will be less runny but more filling.

Make the dish adult … by using it instead of the tomato juice in a Bloody Mary. It’ll give it just the additional kick it needs to get the party started.

Make the dish a hangover cure… by drinking it the morning after a wild night. You know why.