This classic chilled Spanish soup is a flavorful addition to any meal. A great combination of veggies and spices.
- 1 lb. can whole tomatoes
- large cucumber
- medium green bell pepper
- small yellow onion
- 2 cloves garlic
- 5 tablespoon olive oil
- 5 tablespoon white wine vinegar
- 1½ teaspoon lemon juice
- 1 teaspoon dill
- 3 large fresh tomatoes
- salt and pepper to taste
Put canned tomatoes in a blender.
Cut off a quarter of the cucumber and pepper and set them aside. Chop the rest and put in blender. Chop the onion and garlic and put them in the blender, too.
Add the oil, vinegar, lemon juice, and dill to the blender. Blend until it's thick and smooth. Transfer to serving bowl/pot/tureen. Chop the remaining cucumber and bell pepper as well as the fresh tomatoes as fine as you can and add to the soup. Season with salt and pepper if you need to.
Refrigerate for 1½ hours before serving.