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A classic Spanish cold soup that relies on the flavors of familiar and beloved fruits and vegetables.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 5-6 cups 1x
Print Recipe


  • 4 cups tomato, coarsely chopped
  • 1 cup tomato juice, low-sodium
  • 1/4 cup cucumber, diced
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup onion, finely diced
  • 2 tbsp basil, fresh, finely chopped
  • Basil leaves, whole, to garnish


  1. Add tomatoes and tomato juice into a blender and blend until smooth. Transfer the tomato base to a large bowl or glass container.
  2. Add the cucumber, red bell pepper, onion, and chopped basil to the tomato base and stir.
  3. Cover and chill in the refrigerator for at least 8 hours or overnight.
  4. Adjust seasonings if necessary.
  5. Ladle the soup into bowls and garnish with whole basil leaves before serving.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.