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This refreshing soup originated in Spain and Portugal during the summer months—to enjoy produce at its sweetest. It became an all-year round dish when it traveled the Atlantic ocean to Latin America, where it is always warm.

  • Duration
  • Prep Time
  • 4 ServingsServings


  • 1 orange bell pepper, ribs and seeds removed, coarsely chopped
  • 1 green bell pepper, ribs and seeds removed, coarsely chopped
  • 1 cucumber, peeled and coarsely chopped
  • 1 red onion, coarsely chopped
  • 1/2 cup chopped fresh parsley
  • 4 cups tomato juice
  • 4 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


In a blender or food processor, combine peppers, cucumbers, onions, and parsley. Pulse to finely chop. Add tomato juice, vinegar, Worcestershire sauce, olive oil, salt, and pepper. Pulse a few times to combine well, leaving some chunks for texture. Refrigerate 30 minutes to 4 hours before serving chilled.

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