Even though it’s September, towers of fresh tomatoes still line the produce aisles. Hold on to the tail end of summer with this spicy version of the Spanish classic. Add crunchy cucumbers, croutons and even chopped eggs for a more substantial version. Maybe it’ll remind you of that meal you had at Casa Botín.
Recipe Type: Soup
- 6 cloves garlic, peeled
- 4 green onions
- 2 tablespoons fresh lemon juice
- 6 ripe large tomatoes, seeded and chopped into large chunks (plus additional for optional garnish)
- 1 cucumber, peeled and chopped into large chunks (plus additional for optional garnish)
- 1 green bell pepper, seeded and chopped into large chunks (plus additional for optional garnish)
- 1 yellow bell pepper, seeded and chopped into large chunks
- 1 large bottle V-8 juice (we use “Spicy”)
- 2 tablespoons balsamic vinegar
- 2-4 or more tablespoons extra virgin olive oil
- salt and freshly ground pepper to taste
- croutons, chopped bell peppers, chopped tomatoes, chopped hard-boiled eggs for garnish (optional)
- Tabasco or hot sauce to taste (optional)
- Place half the garlic, green onions and lemon juice in a large bowl of a food processor and process to a smooth paste.
- Add half the remaining vegetables (tomatoes, cucumber and bell peppers) and pulse until the vegetables are smooth. Stir in half the remaining ingredients: V-8 juice, vinegar, salt and pepper.
- Pour the mixture into a 2 1/2 quart iced tea pitcher or other large container with a tight lid.
- Repeat the process with the other half of the ingredients. Refrigerate the soup until very cold.
- Serve with croutons and chopped bell peppers, tomatoes and/or hard-boiled eggs.