Description
This refreshing, chilled Spanish soup is a summertime staple, highlighting raw, sun-ripened tomatoes, crisp cucumbers, and aromatic peppers. Perfect for heat-sensitive days, this no-cook blender dish offers a vibrant and healthy meal that captures the essence of fresh produce. It is simple, quick, and ideal for families looking for a cool, nutritious infusion of bold flavors without the need for stovetop prep.
Ingredients
2 pounds ripe tomatoes, heirloom or vine-ripened preferred
1/2 medium cucumber, peeled and chopped
1/2 red bell pepper, seeded and chopped
1 tbsp minced shallot
1 small garlic clove
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar (non-alcoholic alternative to red wine vinegar)
3/4 tsp kosher salt
1/4 tsp smoked paprika
Instructions
Place tomatoes, cucumber, red bell pepper, shallot, and garlic in a high-speed blender.
Add olive oil, sherry vinegar, salt, and smoked paprika to the blender.
Pulse on high speed until the mixture is completely smooth and creamy.
Taste and adjust seasoning with additional salt if desired.
Transfer the soup to a pitcher or airtight container.
Refrigerate for at least two hours to allow flavors to meld before serving.
Notes
For the garnish, consider serving with diced cucumber, peppers, croutons, or a drizzle of olive oil. Ensure all ingredients are properly chilled before blending for an even faster outcome. This soup keeps well in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 120
- Category: Appetizers
- Method: Blending and Chilling
- Cuisine: Spanish