Cold tomato and cucumber soup
Centine Rosé

Ingredients for 4 people (as an appetizer) or for 2 people (as a main)
2 ripe tomatoes
2 cucumbers
1 tablespoon of coarse salt
a dozen basil leaves
100 ml of extra virgin olive oil
4 tablespoons of apple cider vinegar
5 ice cubes
salt
black pepper
2 eggs

Wash the tomatoes, cut them into chunks and remove the seeds, then collect them in a colander. Peel the cucumbers, remove the seeds with a teaspoon, cut them into chunks and add them into the colander along with the tomatoes. Sprinkle the vegetables with a spoonful of coarse salt, then leave them to drain in the sink for at least 30 minutes.

After this time, squeeze the vegetables to remove the excess water and collect the tomatoes and cucumbers in a blender. Add the ice cubes and start blending, gradually pouring the extra virgin olive oil, until you get a smooth soup. Season it with apple cider vinegar, salt and pepper and pour it into a bowl. Let it cool in the fridge for a few hours.

In the meantime, boil the eggs, peel them and then let them cool down.

Serve the cold tomato soup in four bowls, decorating it with chopped hard-boiled eggs, a drizzle of extra virgin olive oil and a basil leaf.