Base for cold summer soup Recipe

Name: Base for cold summer soup
Prep time: 15 min
Total time: 15 min
Yield: about 4 cups
Cuisine: Spanish
Ingredients: 4 large ripe tomatoes, roughly chopped; 1 English cucumber, peeled and chopped; 1 red bell pepper, seeded and chopped; 1 small red onion, chopped; 2 cloves garlic, minced; 3 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar or red wine vinegar; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup cold water (optional, for thinning)

Spanish · Soup · 15 min total

Base for cold summer soup recipe videos

A versatile, creamy base for cold summer soups like gazpacho or cucumber soup. Blend ripe tomatoes, cucumber, and bell pepper with garlic and olive oil for a refreshing starter.

15
min prep

4
servings

140
kcal/serving

Ingredients

4 large ripe tomatoes, roughly chopped
1 English cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1 small red onion, chopped
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cold water (optional, for thinning)

Instructions

In a blender, combine tomatoes, cucumber, bell pepper, onion, garlic, olive oil, vinegar, salt, and pepper.
Blend on high until completely smooth, about 1-2 minutes. If too thick, add cold water 1/4 cup at a time to reach desired consistency.
Taste and adjust seasoning with more salt, pepper, or vinegar as needed.
Transfer to a bowl or pitcher, cover, and refrigerate for at least 1 hour until well chilled.
Serve cold, optionally garnished with diced cucumber, croutons, or a drizzle of olive oil.

Tips

For a smoother texture, strain through a fine-mesh sieve after blending.
Store in the refrigerator for up to 3 days; stir before serving.
This base can be customized with herbs like basil or mint.

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