Chilled Cauliflower, Tomato, and Sumac Soup

Wash 150 gr Cauliflower, pat it thoroughly dry, and finely chop the florets into small, crunchy pieces.

Wash 130 gr Red tomatoes and dice them into small cubes, reserving all their natural juice.

Trim and thinly slice 20 gr Spring Onion into rounds, keeping both the white and green portions.

In a mixing bowl, whisk together 1 ¹/₄ tbsp Sunflower oil, ³/₄ tbsp Lemon Juice, ¹/₂ tsp Table salt, , and ¹/₂ tsp Sumac until emulsified.

Transfer the chopped cauliflower, diced tomatoes, and three-quarters of the sliced spring onions into a large serving tureen.

Pour the seasoned lemon-sumac liquid over the vegetables, stir gently to combine, and let the soup chill for 10 minutes to allow the cauliflower to absorb the aromatics.

Ladle the chilled soup into bowls, garnish with the remaining sliced spring onions, and dust with ¹/₂ tsp Sumac before serving.