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.
Extracted from Seasonal Spanish Food, by Jose Pizarro (Kyle Cathie Limited, £19.99). Click here to buy the book
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