This traditional Spanish cold soup is a tasty way to eat your vegetables. Each serving has two cups of vegetables.




  1. Core the tomatoes and gently squeeze out the seeds. Coarsely chop half of the tomatoes and puree the other half in a food processor.
  2. Combine the puree and chopped tomatoes in a large mixing bowl.
  3. Add the remaining ingredients.
  4. Cover and refrigerate for at least an hour before serving.
  5. Serve chilled; garnish with herbed croutons if desired.


  • To peel the tomatoes, soak them in boiling water for 15 seconds. Place in a colander and rinse under cold water. The skins should slip right off.
  • To seed cucumbers, remove the skin and cut off the ends. Cut in half lengthwise. Gently spoon seeds out of middle.

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