A refreshing, chilled Spanish soup made with ripe tomatoes, cucumbers, bell peppers, and onions, blended with olive oil and garlic. |
Equipment
- Blender or food processor
Ingredients
- 1 batch Pico de Gallo, (cilantro optional)
- 1 cup tomato juice
- 1 cup English cucumber, peeled and chopped
- ½ cup red pepper, diced
- ¼ cup olive oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- ½ teaspoon cumin
- ¼ teaspoon pepper
- 2 tablespoons basil, torn
Instructions
- Prepare Pico de Gallo in a large mixing bowl.
- Add tomato juice, cucumber, bell pepper, olive oil, balsamic vinegar, Worcestershire, cumin, and pepper. Stir to combine.
- Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.
- Cover and chill for 2 hours or up to overnight. Garnish with basil to serve.