• 1/2 cup olive oil (good quality)
  • 4 Tbsp lemon juice
  • 6 cups tomato juice
  • 2 cups beef broth
  • 1/2 cup finely minced onion
  • 2 tomatoes, peeled and cubed
  • 2 cups finely minced celery
  • 1/4 teaspoon Tabasco
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 green peppers, finely chopped
  • 2 cucumbers, diced
  • Croutons


Beat together the oil and lemon juice. Stir in the tomato juice, broth, onions, tomatoes, celery, Tabasco, salt and pepper. Taste for seasoning. The mixture should be well seasoned. ( It may require more salt or Tabasco depending on individual taste). Chill the soup at least 3 hours. Pour into a tureen. Serve the green peppers and cucumbers and croutons separately to be passed and added to each serving. This soup will keep several days in the refrigerator. Serves 8-10

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Def. an Americanized version of one of the best things to come out of Andalucia.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Spanish Recipes"

Close Window