Description
A vibrant Spanish cold soup celebrating summer’s vegetables. Fresh tomatoes, cucumbers, and peppers blend into a refreshing, thirst-quenching delight.
Ingredients
4 large ripe tomatoes
1 small English cucumber
1 red bell pepper
1 small onion
2 clove garlic
1/4 cup sherry vinegar (substitute white wine vinegar)
1/4 cup extra virgin olive oil
1 crusty bread, cut into chunks
2 cups cold water
1 teaspoon salt (adjust to taste)
2 sprigs fresh parsley (optional)
Instructions
Chop tomatoes, cucumber, pepper, onion, and garlic into small pieces
Blend with bread chunks until coarse
Add vinegar, olive oil, and water
Whisk until smooth
Adjust seasoning with salt and fresh herbs
Chill for 1 hour
Blend again before serving
Notes
Use fully ripened tomatoes for best flavor
Chill soup in a sealed container for up to 24 hours
Add croutons or diced vegetables for texture before serving
Substitute red wine vinegar if preferred