A delicious, cold soup of Spanish origin. Great on a hot summer’s day when you want veggies, but are tired of salads. This is how my family has always made it, so it’s probably not the most traditional, but it sure is yummy!

Prep time: ~80 minutes, including time chilling in the fridge
Serves 6


  • 1 cucumber, chopped.
  • 6 tomatoes, chopped.
  • 2 green peppers, chopped.
  • 5 cloves garlic, chopped.
  • 1 onion, chopped.
  • Juice of 1 lemon/lime.
  • 1 cup tomato juice.
  • 2 tbsp olive oil.
  • 1 handful fresh herbs (basil, tarragon, dill, parsley, etc).
  • Hot sauce, to taste.
  • Salt and pepper, to taste.

Blend all of the vegetables and herbs using a blender, immersion blender, or food processor. Place the mixture into a large bowl. Stir in the olive oil, hot sauce, salt, and pepper. Cover and refrigerate for at least an hour to let the flavors mingle. Serve slightly cooler than room temperature, with a drizzle of olive oil and fresh herbs to garnish, if you’re feeling fancy.

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