Sopa Perota

Directions

Pickling in Advance

1. Slice up a cucumber and pickle in Sylt Juniper and Sage pickling liquid for at least 1 day.

Making the Sopa

1. Finely dice your peppers, garlic, asparagus, tomatoes and onions. Slice your potato in thin half moons

2. Add your olive oil to a pan, get it hot before cooking off your potatoes until soft and slightly browned. Remove them from the pan and leave them to one side for the timing being.

3. In the same pan, cook off your two types of onion until soft and browned before adding your garlic, tomato, pepper and asparagus. Add in your pickling liquid to bring out the flavours of the veggies with a sharpness. Cook until all the liquid has evaporated before adding 400ml of water and cooking until all your veggies are soft. The soup should have a rich brown/red colour. This is where you give it a taste test and season according to your preferences.

4. Get a low bowl, put your slices of bread on the base and cover them in your luscious soup before topping with the potato slices you made earlier and a liberal handful of pickled cucumbers. Now go sit in your garden and pretend you’re in a villa in Spain and its 25 degrees, instead of in the pouring with rain in South East London.