Andalusian Chilled Soup

Andalusian Chilled Soup is a refreshing blend of ripe tomatoes, crisp cucumbers, and zesty bell peppers, perfect for cooling off during warm summer days.

Prep time: 20 minutes
Cook time:
Serves: 4

Ingredients

2 lbs ripe tomatoes

1 cucumber, peeled and chopped

1 bell pepper, seeded and chopped

1/2 red onion, chopped

2 cloves garlic, minced

2 cups tomato juice

1/4 cup olive oil

2 tbsp red wine vinegar

Salt and pepper to taste

1/2 tsp cumin

1/4 cup fresh basil, chopped

1/4 cup fresh cilantro, chopped

Instructions

1. In a blender, combine tomatoes, cucumber, bell pepper, red onion, and garlic. Purée until smooth.

2. Add tomato juice, olive oil, and red wine vinegar to the blender. Blend until well combined.

3. Season with salt, pepper, and cumin. Blend again briefly to incorporate seasonings.

4. Transfer the soup to a large bowl and chill in the refrigerator for at least 2 hours before serving.

5. Serve cold, garnished with fresh basil and cilantro.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

This soup is best served cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.