Simply put all the vegetables and the vinegar into a food processor. Then, with the motor running, slowly add the oil through the funnel. If the soup is a little too thick, add a little water to thin it out. Chill for 4 hours.
Just before serving, add some freshly ground black pepper and adjust the vinegar balance if necessary.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight.
Extracted from Seasonal Spanish Food, by Jose Pizarro (Kyle Cathie Limited, £19.99). Click here to buy the book
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