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The hottest soup in all of Spain is actually served...cold!

Prep: 45 mins
Total: 45 mins
Serves: 4


  • 6-7 medium tomatoes, chopped
  • 1 green cubanelle pepper, chopped with seeds removed
  • 1 cucumber
  • 1/2 small white onion, chopped
  • 1 clove garlic, peeled
  • 1/4 cup extra virgin olive oil
  • sherry vinegar, to taste
  • Salt, to taste


  1. Place all vegetables in a blender and pulse at a high speed until smooth.
  2. Season with salt and vinegar, to taste.
  3. Return the blender to a low speed, gradually adding the olive oil until the mixture has thickened.
  4. For a thinner soup, pour through a mesh strainer. Otherwise, allow the soup to chill for at least 30 minutes.
  5. Garnish with desired toppings and enjoy!