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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Yield: 6 servings
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2 pounds ripe tomatoes, diced

1 cup seedless cucumber, peeled and diced

Kosher salt and freshly ground black pepper

1/2 cup red onion, diced

1/3 cup green pepper, seeded and diced

1/3 cup yellow pepper, seeded and diced

1/3 cup red pepper, seeded and diced

3 cup freshly minced cilantro leaves

2 cloves garlic, minced

1/4 cup olive oil

2 tablespoons sherry vinegar

1 cup fresh bread crumbs

1 cup Tomato Water, recipe follows

Tomato Water:

1 pound very ripe tomatoes

1/2 tablespoon kosher salt


  1. Combine the first 8 ingredients in a large bowl and blend using an immersion blender.*
  2. Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.
  3. Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.

Tomato Water:

Yield: about 1 cup
  1. Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.

Cook’s Note

*If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until it's chunk-free.

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