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Nothing more refreshing in the summer than a cold tomato soup made with tomatoes at their peak of flavor... Drink it or eat it with a spoon, turn in into a Bloody Mary - why not - you'll get a burst of vitamin C and lycopene!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer / Hors D'Oeuvre, Drink, Soup
Cuisine: Mediterranean, Spanish
Keyword: bell pepper, red onion, tomato
Servings: 4
Calories: 116kcal
Author: Veronique Eichler



  • Remove crust from bread and cut it in small cubes. Place in a large bowl.
  • Cut tomatoes in half crosswise and remove the seeds into a bowl. (Note: it is OK to leave some seeds, or even all if you want, as they will be pureed by the blender anyway. It depends how good your blender is and how smooth a consistency you want to achieve)
  • Remove the core from the tomatoes, give them a coarse chop and add to the bowl
  • Strain the seeds over the bowl to add their juice to the mixture.
  • Cut the bell pepper open and remove the seeds. Cut some of the bell pepper into a small dice and set aside to use later for garnish. Chop the rest into big chunks and add to the bowl.
  • Peel the cucumber. Cut some of the peel into a small dice and set aside with the bell pepper for garnish. Chop the rest into big chunks and add to the bowl.
  • Add vinegar, oil, salt and pepper.
  • Transfer the contents of the bowl to a blender or food processor (you may have to do this in batches). Blend until smooth. Refrigerate for a couple hours or until chilled and serve cold garnished with the reserved toppings.



Calories: 116kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 269mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 16mg | Calcium: 11mg | Iron: 1mg