Description
A refreshing Spanish cold soup bursting with ripe vegetables, lime, and jalapeño. Perfect for hot days, this vibrant, no-cook dish balances tangy acidity, sweetness, and gentle heat.
Ingredients
English cucumber
1 cup, finely chopped
Orange bell pepper
1 cup, finely chopped
Roma tomatoes
6 whole, seeded and chopped
Red onion
1/4 cup, minced
Jalapeno
1 tablespoon, minced
Garlic clove
1 large, minced
Fresh cilantro
1/4 cup, chopped
Lime zest
1 teaspoon
Lime juice
1/4 cup
Apple cider vinegar
2 tablespoons
Olive oil
1/2 cup
Salt
1 teaspoon
Worcestershire sauce (vegetarian)
1 tablespoon
Bread (for serving)
1/2 loaf
Instructions
Finely chop cucumber, bell pepper, tomatoes, onion, jalapeno, and garlic
Combine with lime zest, lime juice, vinegar, oil, salt, and Worcestershire sauce
Blend with an immersion blender until smooth
Cover and refrigerate for 30 minutes to chill
Stir in cilantro before serving
Serve chilled with bread slices
Notes
Soak red onion in cold water for 10 minutes to reduce sharpness before blending
Adjust jalapeno seeds for spice level
Chill for at least 30 minutes for optimal flavor development
Store in airtight container for up to 24 hours
- Prep Time: 20
- Category: Trend Recipes
- Method: Blending
- Cuisine: Spanish