Description
A refreshing cold soup made with fresh tomatoes and vegetables, perfect for hot summer days.
Ingredients
Main Ingredients
- 6-7 pieces ripe medium tomatoes, roughly chopped (Look for heavy, ripe tomatoes.)
- 1 medium cucumber, peeled if desired, roughly chopped (Select firm cucumbers.)
- 1 piece bell pepper (red preferred), roughly chopped (Adds sweetness and color.)
- 1 small red onion, roughly chopped (Sweeter after chilling.)
- 1 small clove garlic (Do not overdo the garlic.)
- 3 tablespoons olive oil (For smooth richness.)
- 1-2 tablespoons red wine vinegar or sherry vinegar (Adds tang.)
- 1 teaspoon salt (Plus more to taste.)
- to taste black pepper (Adjust to preference.)
- 1 slice bread, torn into pieces (optional) (For a thicker consistency.)
- 1 pinch cumin or smoked paprika (optional) (For added flavor.)
Instructions
Preparation
- Roughly chop tomatoes, cucumber, bell pepper, and onion into pieces suitable for the blender.
- Add all chopped vegetables, garlic, olive oil, vinegar, salt, and pepper to the blender. If using bread, tear it into chunks and add it now.
- Blend until you achieve your desired texture, either completely smooth or slightly chunky.
- Taste and adjust seasoning. Add more salt for flavor or vinegar for tang. If too thick, add a splash of cold water.
- Chill the mixture for at least 2 hours, ideally overnight.
Serving
- Serve chilled, garnished with diced cucumber, pepper, a drizzle of olive oil, and cracked black pepper.
Notes
Store in an airtight container in the fridge for 3 to 4 days. Freezing is not recommended.
- Prep Time: 15 minutes
- Category: Appetizer, Lunch
- Cuisine: Mediterranean, Spanish