Eating vegetables has never been more delicious! A refreshing Spanish style cold soup with garden fresh tomatoes, cucumbers and peppers. Serve as an appetizer or instead of a salad with your favorite main dish.
- 2 1/2 cups tomato juice, such as V-8 (Spicy OK) (600 ml)
- 4 large tomatoes, chopped
- 1 English cucumber, peeled and chopped
- 1 red and 1 yellow bell pepper, seeds removed, chopped
- 2 large cloves roasted garlic, mashed
- Juice of 1 large lime (25 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1–2 teaspoons hot sauce, optional (5 –10 ml)
- Kosher salt and coarse ground pepper
- 6 oz grated parmesan cheese (170 gm)
- Using a blender or food processor, add in half of the tomato juice and all the chopped tomatoes. Pulse just a few times until partially chunky.
- Add cucumber, bell peppers, garlic, and all liquid ingredients. Blend or pulse briefly to reach desired consistency, either chunky or almost smooth.
- Taste and season with salt and pepper to your liking.
- Chill soup at least 30 minutes or up to a week. Flavor improves over time.
- Before serving, stir, taste again and adjust seasonings.
- To make parmesan crisps: Preheat oven to 400 F. Use two baking sheets lined with parchment or silicone mats. For big crisps, drop a tablespoon of cheese onto baking sheet and lightly press down with the back of a spoon. For small crisps, drop by teaspoon. For perfectly round crisps, drop cheese into biscuit cutter as shown in the blog photos. Repeat with remaining cheese, spaced 1/2 inch apart. Bake 5-6 minutes or until golden. Let cool completely and remove with a spatula. Crisps are best eaten the same day.
- Serve parmesan crisps at room temperature with cold gazpacho for a low carb first course, light lunch or snack.
Adapted from Once Upon a Chef and Everyday Food Light by Martha Stewart Living