Makes approx. 8 coffee cups
Blend 500 g of peeled tomatoes with
- 100 g of cucumber
- 1 bunch of parsley
- 1 bunch of basil
- 1 small shallot
- 1 garlic clove
- Salt, chilli and pepper to taste
- 1 small slice of bread
Leave to rest for at least 1 hour in the fridge.
Add 2 tbsp of olive oil and mix well before serving.
Garnish with croutons and finely chopped basil.
It is difficult to pair tomatoes with wine. This recipe calls for a low-acidity wine, as tomatoes have enough acidity. Therefore, try a Johannisberg or, more classically, a Nez Noir Rosé.
