This soup is perfect for hot summer weather! The colder the soup, the more refreshing it is. Goes well with crostini or crusty bread on the side, a citrusy salad and a glass of sangria. Adapted from Emily Lycopolus, Spain: Recipes for Olive Oil and Vinegar Lovers © 2018
Servings Prep Time
16cups 20minutes
Servings Prep Time
16cups 20minutes
  • 4 large tomatoesroughly chopped
  • 1 red bell pepperseeded and chopped
  • 1 English cucumberpeeled and chopped
  • 1/2 small red onionpeeled and chopped
  • 2 garlic clovescrushed
  • 796ml canned tomatoes
  • 1/2 cup fresh flat leaf parsleychopped
  • 1tbsp demerara sugar
  • 2tbsp Frescolio Sherry Wine Vinegar
  • 1/4 cup Frescolio Mono-Varietal EVOO
  • salt and pepperto taste
  • Fumee de Sel, or other smoked salt (optional)to finish
  1. Put the prepared vegetables and parsley in a blender. Add the sugar, vinegar and 2 tbsp of the olive oil. Blend until very smooth. Add salt and pepper to taste.
  2. If needed, chill soup in the fridge before serving. When it has reached your desired temperature, divide into bowls. Drizzle the remaining olive oil on top, and sprinkle the Fumee de Sel as a garnish. Serve immediately.
Recipe Notes

This soup can be made ahead of time, and will keep in an airtight container in the fridge for up to one week. It freezes well for up to three months.

Find Emily’s cookbook here.