This is a refreshingly different, wonderfully tasty Spanish chilled soup – ideal for creating that summer feeling.

Preparation time: 30 mins

Serves: 4


  • 525g tomatoes
  • 1 cucumber
  • 4 spring onions, trimmed
  • 2 cloves garlic
  • 1 red pepper, deseeded
  • 4-6 basil leaves
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 avocado, peeled, de-stoned and chopped
  • 1 tbsp olive oil to serve


  1. Roughly chop the tomatoes, cucumber, spring onion, garlic clove and pepper.
  2. Place in a food processor or blender and blend until finely diced.
  3. Add the basil leaves, olive oil and vinegar and blend until smooth. Season and taste. Leave in the fridge for at least 20 minutes to chill.
  4. Serve in four shallow bowls, garnished with chopped avocado and a further drizzle of olive oil.
  5. Can be served with Burgen Soya & Linseed bread.
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This recipe calls for Soya & Linseed

High in fibre, calcium and Omega 3

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