A classic Spanish soup perfect for a hot day. This chilled soup is easy, healthy and lasts for days. If you don't have a food processor or blender, finely chop the vegetables and combine with liquid ingredients.
1 small English cucumber, cut into 1 inch chunks
1 small red pepper, cored and seeded
1 small green pepper, cored and seeded
½ small, sweet white onion, coarsely chopped
4 tomatoes, cored and cut in quarters
3 cups tomato juice
1 cup parsley, coarsely chopped
4 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 garlic clove, minced
¾ tsp smoked sweet Spanish paprika
salt and pepper to taste
1
Combine all ingredients in a blender and process using the pulse button, until coarsley chopped.
2
Season with salt and pepper to taste. Refrigerate until ready to serve.
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Ingredients
1 small English cucumber, cut into 1 inch chunks
1 small red pepper, cored and seeded
1 small green pepper, cored and seeded
½ small, sweet white onion, coarsely chopped
4 tomatoes, cored and cut in quarters
3 cups tomato juice
1 cup parsley, coarsely chopped
4 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 garlic clove, minced
¾ tsp smoked sweet Spanish paprika
salt and pepper to taste