Hailing from the Andalusian region of southern Spain, this soup is open to many interpretations, but most recipes recommend serving it well chilled. It’s a great recipe to showcase the wonderful flavor of heirloom tomatoes. And not only is it low in fat, it has lots of vitamins A and C too.
- 6 ripe medium tomatoes, cored and coarsely chopped
- 2 cloves garlic, crushed
- 2 medium cucumbers, peeled
- 1 medium red onion
- 1 large green bell pepper
- 2 cups bottled tomato juice
- 1/2 cup fresh lemon or lime juice
- 2 Tbs. extra-virgin olive oil
- 1/4 tsp. cayenne pepper
- 3/4 tsp. salt
- 2 Tbs. chopped fresh basil
- 2 Tbs. chopped fresh cilantro
- 1 large golden tomato
- Croutons for garnish (optional)
- In blender or food processor, combine chopped tomatoes, 1 clove garlic and process until smooth. Strain purée through sieve into large nonreactive bowl.
- Coarsely chop 1 cucumber, 1/2 the onion and 1/2 the bell pepper. Add chopped vegetables to blender or food processor along with 1/2 cup tomato juice. Process until puréed. Strain purée through sieve into the bowl.
- In blender or food processor, combine remaining 1 1/2 cups tomato juice, lemon juice, oil, remaining garlic, cayenne and salt. Process until smooth and strain into bowl. Stir in basil and cilantro.
- Finely dice golden tomatoes, remaining cucumber, onion and bell pepper. Add to bowl and stir to mix. Cover and refrigerate at least 4 hours or until thoroughly chilled. Serve with croutons if desired.
- Serving Size: Makes 8 cups
- Calories: 93
- Carbohydrate Content: 14 g
- Fat Content: 4 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Sodium Content: 329 mg