Recipe by Ania's Vibrant Kitchen
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A twist on a Spanish classic! This is a perfect, refreshing midday meal for the hot summer weather!
Compatible with
Cooking mode
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- 4 large tomatoes (peeled)
- 1 can peeled tomatoes
- 1 large cucumber (peeled and halved)
- 1 onion (peeled and halved)
- 1 of each red and green bell pepper (seeded and quartered)
- 1/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 2 tsp salt
- 1 ½ tsp black pepper
- 2 garlic clove
- 1 cup radish
Utensils
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Step 1
Place all the ingredients in to the cup of your blender, and blend until smooth
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Step 2
Cover and chill for 2 or more hours in the refrigerator
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Step 3
Dice some red bell pepper and radish on top of the soup
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Step 4
Serve cold, sprinkled with chopped veggies of your choice (optional)
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Step 5
Leftovers can be kept in the refrigerator for up to 3-4 days
