4-hour 15-Minute recipe Serves 4
This refreshing cold summer soup hails from the Andalusia region of southern Spain. It is a wonderful blend of fresh tomatoes, cucumbers, green pepper, onion, olive oil and red wine vinegar.
4-hour 15-Minute recipe Serves 4


1 cup
1 cup
1/4 cup
1 tsp
1 1/2 cloves


Prep: 15-minute | Cook: 4-hour
  • 1

    Reserve ¼ cup (50 mL) cucumber and tomato and 2 tbsp (25 mL) of green pepper, cover and refrigerate.

  • 2

    In a medium bowl, combine the remaining cucumber, tomato and green pepper, onion, garlic and vegetable juice cocktail. Stir in oil, vinegar and pepper. Process in a food processor or blender until smooth. Remove to a bowl, cover and refrigerate for several hours or until soup is cold.

  • 3

    To serve, ladle into four chilled soup bowls. Sprinkle each with ¼ of the reserved vegetables.

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Last updated: October 27th, 2020

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