Monday, August 16, 2010



2 large tomatoes such as beefsteak, peeled and quartered, seeds removed
2 medium cucumber peeled, 1 cut into several pieces, the other chopped
1 large green bell pepper, quartered and seeds removed
1 large red bell pepper, quartered and seeds removed
1/2 cup red onion, roughly chopped
2 cloves garlic
1/4 cup of tomato paste
zest of one lemon
juice of 1/2 lemon (approximately 1/4 cup juice, or more to taste)
1/4 cup champagne vinegar
dash of spiracha chili hot sauce (or preferred hot sauce)
1-2 cups of ice water

Optional, to serve:
Greek yogurt
extra virgin olive oil
diced cucumber

1 - In food processor, place tomato, the large cucumber pieces (not the chopped cuke), red and green peppers, onion, garlic, and tomato paste into food processor and pulse 10-15 times or until contents are chopped fine and mixed together.

2 - Add lemon zest, lemon juice, champagne vinegar hot sauce and 1 cup of the ice water and pulse until combined. Check consistency; for thinner soup, add additional water.

3 - Add remaining, chopped cucumber and pulse 1-2 additional times just to break it up a bit. Pieces of cucumber should still be present for texture.

4 - Serve immedietly or chill in fridge until ready to use.

5 - Garnish with a dollop of Greek yogurt, a drizzle of really good olive oil, some avocado, chives and diced cucumber.

Recipe makes 4 generous servings.  Per serving:

nutrition facts


  1. I also added rotel with habanero and it really kicked it up! Great recipe, but is there a nutrition chart with this one that I didn't see? Thanks!

  2. Ooops, I unintentionally left it off! Will do the math when I get home tomorrow :-)