• Cooking Time: none
  • Servings: 2
  • Preparation Time: 20 minutes plus chilling


I spend a summer studying in Spain when I was in college; this is one of the recipes I brought home from that amazing trip.


  • 1 14-oz. can diced tomatoes, undrained
  • 1 small onion, chopped (I like Vidalia onions)
  • 1 11-oz. can corn, drained
  • 1 clove garlic, minced
  • 1 large cucumber, chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon white wine vinegar
  • 24 oz. tomato based vegetable juice (V-8)
  • garnish: croutons


  • For chunkier soup, hand chop onion and cucumber.
  • For smoother soup, chop onion and cucumber in food processor.
  • Dump all ingredients except garnish in large mixing bowl.
  • Stir well and chill at least 3 hours to combine flavors.
  • Ladle into bowls and garnish.
  • *Note: I have used the diced tomatoes with jalapeno for a spicy kick.
  • I've also garnished this with 3 or 4 cooked shrimp per bowl, but that makes it non-vegetarian.

Categories: European  Low Fat  Soup  Vegetarian 
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