This uncooked chilled soup is a native of Andalusia in southern Spain. It's perhaps the freshest way to use up your end-of-season garden gems, as it calls for tomatoes, cucumbers, and peppers.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
chill:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Quarter and seed tomatoes. Halve cucumber and sweet peppers lengthwise; scoop out seeds. Chop coarsely.

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  • Working in batches, in a food processor or blender process tomatoes, cucumber, sweet peppers, the water, and onion. Remove each batch of puree to a large bowl, reserving 2 cups to process the next batch.

  • Whisk in oil, vinegar, and salt. Cover and chill 1 hour. Top servings with serrano peppers and, if desired, watercress.

*Tip

For a deeper color and flavor, substitute canned tomato puree for 1 cup of the water.

**Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Cubanelle & Red Hungarian Peppers

Either of these large peppers can be used. the Cubanelle pepper is mild but extra flavorful, while the Hungarian pepper is on the spicier side. Mix and match them for richer flavor. In a pinch, you can swap in red bell peppers, but the flavor will be sweet instead of spicy.

Nutrition Facts

173 calories; fat 11g; saturated fat 2g; carbohydrates 18g; mono fat 7g; poly fat 1g; insoluble fiber 5g; sugars 10g; protein 4g; vitamin a 2215.6IU; vitamin c 63.4mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.7mg; vitamin b6 0.4mg; folate 53.4mcg; sodium 599mg; potassium 837mg; calcium 57mg; iron 1.2mg.
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