A collection of vegetarian soups wouldn’t be complete without this Spanish classic. It’s especially delicious topped with Garlic Croutons (page 159).

　　

Ingredients

6 servings

　　

The base

2 cups coarsely chopped ripe tomatoes

　　2/3 large cucumber, peeled and cut into chunks

　　2/3 large green or red bell pepper, cut into chunks

　　2 scallions, green parts only, cut into several pieces

　　Handful of parsley sprigs

　　1 to 2 tablespoons chopped fresh dill

　　

To finish the soup

3 cups salt-free tomato juice, or as needed

　　1/3 large cucumber, peeled and finely diced

　　1/3 large green or red bell pepper, finely diced

　　2 ripe tomatoes, finely diced

　　1 large carrot, peeled and finely diced

　　Juice of 1/2 to 1 lemon, to taste

　　2 teaspoons chili powder, or to taste

　　Dried hot red pepper flakes or hot sauce to taste, optional

　　Salt and freshly ground pepper to taste

　　

Step 1

Place all the ingredients for the base in a food processor. Puree until fairly smooth.

　　

Step 2

Transfer the puree to a serving container. Stir in enough tomato juice to give the soup a slightly thick consistency.

　　

Step 3

Stir in the remaining ingredients, using red pepper flakes if you’d like a spicier soup. Cover and refrigerate for at least an hour before serving.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 68

　　

Step 6

Total fat: 1g

　　

Step 7

Protein: 3g

　　

Step 8

Fiber: 4g

　　

Step 9

Carbohydrate: 16g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 35mg

　　Vegan Soups and Hearty Stews for All Seasons