Directions
- Blend Vegetables
Roughly chop tomatoes, cucumber, bell pepper, and garlic. Blend until smooth.
- Season
Add olive oil, vinegar, and salt. Blend again until emulsified.
- Chill
Refrigerate for at least 2 hours before serving. Serve cold with garnishes.
Nutritions
- Calories:120 kcal
- Fat:8g
- Vitamin C:90%
A refreshing cold Spanish tomato soup made with raw vegetables, perfect for hot summer days.
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