Life is to be lived joyously! And so to another cold soup, this time from Spain. Long ago, this was almost a weekly ritual in our place. Visitors always received a bowl in summer!
There are many variations of this Spanish cold soup. Some include bread for bulk, but this one is adapted from the famous Moosewood Cookbook. It is delightful on a hot summer’s day.
Try these Tomato recipes – Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Italian Tomato Sauce, and Tomato and Peach Salad.
You can browse all of our Cold Soup recipes, all of our Tomato recipes, and all of our Cucumber recipes. Have a look at our Tomato Soups, Cucumber Soups, or all of our Soups, hot and cold. Or you might like to browse Spanish recipes here. Take some time to browse our Late Summer dishes. Feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.
|4 cups cold tomato juice||1 onion, well minced||2 cups tomatoes, diced|
|1 cup green pepper, minced||1 teaspoon honey||1 clove garlic, crushed|
|1 cucumber, diced||2 spring onions, chopped||juice of 1/2 lemon and 1 lime (or the juice of 1 lemon)|
|2 Tablespoons red wine or red wine vinegar||1 teaspoon basil, dried, or 1 Tablespoon fresh, chopped||1 teaspoon tarragon, dried, or 1 Tablespoon fresh, chopped|
|1/4 cup parsley, chopped||dash of cumin, ground||dash of tabasco sauce|
|2 Tablespoons olive oil||salt and black pepper|
Combine all ingredients and chill for at least two hours. Serve with several ice cubes per plate.
The soup may also be pureed.