A collection of vegetarian soups wouldn’t be complete without this Spanish classic. It’s especially delicious topped with Garlic Croutons (page 159).
Recipe information
Yield
6 servings
Ingredients
The base
2 cups coarsely chopped ripe tomatoes
2/3 large cucumber, peeled and cut into chunks
2/3 large green or red bell pepper, cut into chunks
2 scallions, green parts only, cut into several pieces
Handful of parsley sprigs
1 to 2 tablespoons chopped fresh dill
To finish the soup
3 cups salt-free tomato juice, or as needed
1/3 large cucumber, peeled and finely diced
1/3 large green or red bell pepper, finely diced
2 ripe tomatoes, finely diced
1 large carrot, peeled and finely diced
Juice of 1/2 to 1 lemon, to taste
2 teaspoons chili powder, or to taste
Dried hot red pepper flakes or hot sauce to taste, optional
Salt and freshly ground pepper to taste
Preparation
Step 1
Place all the ingredients for the base in a food processor. Puree until fairly smooth.
Step 2
Transfer the puree to a serving container. Stir in enough tomato juice to give the soup a slightly thick consistency.
Step 3
Stir in the remaining ingredients, using red pepper flakes if you’d like a spicier soup. Cover and refrigerate for at least an hour before serving.
Nutrition Information
Step 4
Per serving:
Step 5
Calories: 68
Step 6
Total fat: 1g
Step 7
Protein: 3g
Step 8
Fiber: 4g
Step 9
Carbohydrate: 16g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 35mg
