by Bronwen Laight


6 large ripe or over-ripe tomatoes, roughly chopped
1 large red capsicum, chopped and seeded
1 medium sized cucumber, peeled and roughly chopped
2-3 cloves garlic
A few drops of Kaitaia Fire (optional)
¼ cup extra virgin olive oil
1 tbsp red wine vinegar or sherry vinegar (may need more)
1 tsp salt


Place all in blender and blend on high speed for a minute or 2. Taste. It may need more vinegar and/or salt. If your tomatoes are not the ripest or are lacking in flavour then add a tbsp of tomato paste to the mix before blending. After blending you can strain it through a mesh strainer (not too fine of a strainer though) but this is an optional step. Serve very cold either in a glass (Spanish style) or in a bowl.

It is important for me to feel a connection with those who grow my food, I am happy to say Sarah Green's Organics fulfills that. I enjoy Sarah's weekly newsletter detailing what is available, & ideas of how to cook specific vegetables.

— Claire, Burnham on Crouch

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