Cumin lovers take note: with cumin featured in this soup twice, this soup is for you.


  •  2 mini cucumbers, peeled and chopped
  • 1 red pepper, de-seeded and chopped
  • 2½ pounds/1.1kg ripe tomatoes, cored and chopped
  • ⅓ cup/50g chopped onion
  • 1 garlic clove, chopped
  • 3 tablespoons finely chopped fresh parsley
  • 2½ tablespoons sherry vinegar or red wine vinegar
  • Super-Charged Spice Blend 
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 teaspoon Salt-Free Hot Sauce ( optional)
  • 2 tablespoons finely chopped spring onion
  • 2 tablespoons chopped fresh coriander or basil
  • 6 firm yellow cherry tomatoes, thinly sliced (optional)
  • 1 teaspoon coarsely ground nigella seeds


In a large bowl, combine 1 chopped cucumber, half of the chopped pepper, half of the chopped tomatoes and the chopped onion. Set aside.

In a blender or food processor, combine the garlic with the remaining cucumber, remaining chopped pepper and remaining chopped tomatoes and process until smooth. Pour the pureed vegetables into the same bowl as the chopped vegetables. Add the parsley, vinegar, Super-Charged Spice Blend to taste, cumin, black pepper and Salt-Free Hot Sauce (if using).

Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to chill and allow the flavours to develop.

Stir in the spring onion and coriander. Taste and adjust the seasonings, if needed. Serve the soup chilled, garnished with the yellow tomato slices (if using) and sprinkled with the nigella seeds.

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