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

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.