Quick and easy tomato-based cold soup.
Recipe type: Cold soup
Cuisine: Spanish
Serves: 4-6 servings
  • 1½ pounds fresh tomatoes, approximately
  • 1 small onion
  • 1 medium green bell pepper, seeded
  • ½ medium sized English cucumber
  • 2 tablespoons chopped parsley
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground paprika
  • ¼ teaspoon sugar
  1. Coarsely dice the tomatoes, onion, bell pepper, and cucumber.
  2. Place these, together with the parsley and garlic, in a large bowl or blender and puree to the desired consistency.
  3. Add the remaining ingredients, mix well and refrigerate for at least 8-10 hours.
  4. Check the flavoring and adjust as necessary.
  5. Serve ice-cold with croutons, Melba toast or baguette.
The tomatoes can be skinned by covering with boiling water for a few minutes, draining, and pulling off the skin. I do not find this necessary.
A can of diced tomatoes may be added in lieu of using only fresh tomato.
The English cucumber has a thinner skin and smaller pips than common cucumbers. If a common cucumber is used, it is better to remove the skin as it is often thick and waxy.
Traditionally, stale bread, soaked in water is added to bulk up the soup. I do not find this necessary.
Place the soup in the freezer for a while before serving so that it is ice cold.
Recipe by Cape Point Press at