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This dish from southern Spain is fantastic when tomatoes are in season, lush and flavorful, and on a hot day this chilled soup is so refreshing. If regular tomatoes aren’t bursting with flavor, then skip the medium tomatoes and use 8 cups of cherry tomatoes, as out of peak season, they have more flavor.

Prep Time: 15 Minutes

Serves: Four


4 medium tomatoes (divided)

4 cups cherry tomatoes

2 tablespoons fresh basil leaves

2 tablespoons fresh parsley

2 medium garlic cloves

½ teaspoon sea salt

¼ teaspoon ground black pepper

½ teaspoon dried oregano

1/3 cup extra-virgin olive oil

2 tablespoons Jerez (sherry) vinegar

1 small English cucumber, peeled, diced into ¼-inch pieces

1 red bell pepper, seeds removed, diced into ¼-inch pieces

2 green onions, roots removed, finely chopped


In a blender, combine 2 medium tomatoes, cherry tomatoes, basil, parsley, garlic, salt, black pepper, oregano, olive oil, and vinegar. Blend until smooth.

In a separate bowl, combine cucumber, red bell pepper, and green onions. Dice the remaining two tomatoes and add to the bowl. Stir to combine. Pour ¼ of the diced vegetable mixture into the blender. Blend until smooth.

Combine pureed and diced ingredients in a serving bowl or pitcher.

Cover and refrigerate for at least 2 hours, and up to 10 hours, then serve. Garnish each bowl with basil leaves or a sprig of parsley.


Steven Masley, MD

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