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Ingredients
Scale
- 10 roma tomatoes chilled
- 1 seedless english cucumber chilled
- ¾ cup sweet yellow onion diced
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- 2 cloves garlic minced
- ¼ cup balsamic vinegar
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- additional fresh herbs for garnish (basil, parsley)
- freshly ground black pepper to taste
Instructions
- Chill the tomatoes, cucumber, and onion in the refrigerator until cold.
- Dice the Roma tomatoes, discarding the firm core. Combine diced tomatoes (including seeds and juices) in a bowl. Peel and dice the cucumber and add it to the bowl.
- In a blender, combine over half the diced tomatoes and about three-quarters of the diced cucumber with the onion, garlic, basil, parsley, olive oil, balsamic vinegar, and salt.
- Blend until smooth and well combined.
- Add the remaining tomatoes and pulse until just mixed, preserving the texture of the soup.
- Optional: Chill for one hour to enhance the flavor.
- Serve in small bowls or glasses, garnished with diced cucumber, fresh herbs, and cracked black pepper.
Notes
For a thicker soup, blend for longer or add more tomatoes.
Feel free to customize with your favorite herbs or spices.
Great for meal prep—store in the fridge for a few days.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Soups
- Method: Blending
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg