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95p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Deseed a 4cm chunk of cucumber and cut into small cubes. Set aside. Cut the remaining cucumber (seeds and all) into chunks. Put into a blender with the peppers, tomatoes, 50g bread and most of the chives.
Shake the dressing, measure 4 tbsp into the blender and season generously. Whizz until smooth, then taste to check the seasoning.
Toast the sourdough slices and set on a board with the cheese. Ladle the soup into bowls and scatter with the reserved diced cucumber and more chives.
Dress each bowl with about 1 tsp settled oil from the top of the dressing bottle, a pinch of black pepper and a few sea salt flakes. Serve with the toast, spread with the cheese.
Good-quality ingredients are even more important than usual when making a great cold soup. You’ll probably need to use a little more seasoning than you’d expect.
Typical values per serving when made using specific products in recipe
Energy | 1,970kJ/ 471kcals |
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Fat | 21g |
Saturated Fat | 6.2g |
Carbohydrates | 48g |
Sugars | 38g |
Fibre | 11g |
Protein | 18g |
Salt | 0.4g |
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