Ingredients
Scale
- 2 lbs ripe tomatoes, diced
- 1 large red bell pepper, seeded and chopped
- 1 large cucumber, peeled and chopped
- 1 small red onion, chopped
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro, for garnish
- 1/4 cup crusty bread, cubed, for serving (optional)
Instructions
- In a large bowl, combine the diced tomatoes, chopped red bell pepper, cucumber, and red onion.
- In a blender or food processor, puree the vegetable mixture in batches until smooth.
- Strain the pureed mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
- Discard the solids and stir in the olive oil, garlic, lemon juice, smoked paprika, salt, and pepper.
- Gradually add the vegetable broth, stirring to combine, until the desired consistency is achieved.
- Taste and adjust the seasoning as needed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Just before serving, garnish with chopped cilantro and serve with cubed crusty bread, if desired.
Notes
Use the ripest tomatoes for the best flavor. This dish is best served chilled for maximum refreshment.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Spanish
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg