Blended salad? Close. A cold, refreshing soup. A Spanish favorite! 

Serves: 4

Prep Time: 20 mins (1 day in advance for refrigeration)



  • 3 lbs ripe tomatoes, cored and coarsely chopped
  • 1 seedless cucumber, peeled and corasely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 jalapeno pepper, seeded and coarsely chopped
  • 1/4 cup sherry vinegar
  • 1/3 cup olive oil
  • 1/4 tsp cayenne pepper, dried flakes
  • Sea salt
  • Freshly ground black pepper



Combine all the ingredients in a large bowl and refrigerate overnight. 

Using a high-speed blender or Vitamix, puree the vegetables until smooth. Strain the soup into a bowl. Add sea salt and pepper to taste and serve.


With bread?

Yes! Go for it! Pull off a hunk of fresh baguette, but restrain from going back for more.