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Cool down with these 5 summer soups

By: Enrique Gili on July 5, 2011, 8:09 a.m.

Photo: Seqoya/Shutterstock

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This is thirst-quenching with the benefits of a liquid salad. Interpretations of this ancient Andalusian dish are as varied as the cooks who make them throughout Spain and parts of Latin America.



  • 4 vine-grown tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1 red onion, peeled and diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 3 cups organic tomato juice
  • 1 cup water
  • 2 ounces white wine vinegar
  • 2 ounces olive oil
  • 1 clove garlic, crushed
  • 1/2 teaspoon sugar
  • Juice of half a lemon
  • Salt and pepper to taste
  • Spring onion tops (optional garnish)
Time estimates

Prep time: 30 min.

Cook time: 3 hours

Total time: 3 hours, 30 min.


  1. Rinse and prep the vegetables.
  2. Combine cut vegetables in a large mixing bowl. Add the liquids and sprinkle with sugar.
  3. Stir gently until the ingredients are well-blended. Cover and chill in the fridge for 3 hours. Serve with Tabasco and Worcestershire sauce for an added kick.

Yield: 4-6