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Andalusian Cold Soup

A refreshing chilled soup made with ripe tomatoes, cucumbers, and bell peppers, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Spanish
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 6 pieces ripe tomatoes
  • 1 piece cucumber, peeled and chopped
  • 1 piece bell pepper, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, crushed
Liquid Ingredients
  • 4 cups tomato juice
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar Use lemon juice as a substitute if desired
Seasoning
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Method
 

Preparation
  1. Start by thoroughly washing your tomatoes, cucumber, bell pepper, and red onion. Chop them into smaller pieces; this will make blending much easier!
  2. In a blender or food processor, combine the chopped tomatoes, cucumber, bell pepper, red onion, garlic, and tomato juice. Blend on high until the mixture is smooth and creamy.
  3. With the blender running, slowly drizzle in the olive oil. Next, add the red wine vinegar (or lemon juice), and season with salt and pepper to taste. Blend again until everything is well combined.
  4. Transfer your soup into a large bowl or container and cover it. Refrigerate for at least an hour to allow the flavors to meld and the soup to chill.
  5. When ready to serve, give the soup a good stir, adjust seasoning if necessary, and ladle into bowls. Garnish with fresh basil or parsley for that extra pop of color and flavor.

Notes

Allowing the soup to chill for at least an hour enhances the flavor. If you can, make it a day in advance. Make sure to taste your soup before serving, adjusting seasoning as necessary. This soup can be stored in the refrigerator for up to 3 days, or frozen for about a month. No reheating is necessary; it's meant to be served cold.