• Cooking Time: NA
  • Servings: 4-6
  • Preparation Time: 25


My mother visited Spain in 1967 and tried the traditional Andalusian version, which was delicious. The chef was kind enough to give her the recipe and she makes it every summer. I am glad to share it with you.


  • 8 Large ripe beefsteak tomatoes
  • 2 Small peeled cucumbers
  • 1 Red pepper seeded and chopped
  • 1 Diced small onion
  • 1 Tbsp olive oil
  • 1 Slice of bread with crusts removed
  • Salt and Pepper to taste


  • Cut tomatoes into chunks and liquify in blender.
  • Add, in batches as space allows, the cucumbers, pepper, onion, oil and bread.
  • Mix together and add salt and pepper.
  • Pour the mixture in batches through a sieve or food mill to remove seeds and pulp.
  • It should be smooth.
  • Add salt and pepper to taste and chill in the refrigerator for at least two hours.

Categories: Soup 

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