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A recipe for the classic cold soup

Course Appetizer
Cuisine Italian
Prep 30 minutes
Chilling time 2 hours
Total 30 minutes
Servings 8 servings
Calories 112 kcal
Author Michelle


  • 2 cloves garlic minced
  • ½ red onion diced, divided
  • 1 large cucumber diced, divided
  • 5 Roma tomatoes diced, divided
  • 1 zucchini diced, divided
  • 2 stalks celery diced, divided
  • 1 dash salt to taste
  • 4 cups tomato juice divided
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons white sugar
  • 6 dashes Tabasco
  • 1 dash black pepper to taste


  1. 1. In the bowl of a food processor or in a blender, combine the minced garlic with half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the tomato juice, and all of the olive oil, red wine vinegar, sugar, Tabasco, and salt.
  2. 2. Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.
  3. 3. Pour into a large bowl and add the rest of the tomato juice, and half of the remaining onion, cucumber, tomato, zucchini, and celery. (Reserve the rest of the diced vegetables for garnish.)
  4. 4. Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least 2 hours.
  5. 5. Remove the soup from the refrigerator and stir. Ladle into a bowl and garnish with remaining diced vegetables, a sliver of fresh avocado, sour cream, and cilantro. Serve with grilled bread or toasted baguette.
Nutrition Facts
Amount Per Serving
Calories 112 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 28mg1%
Potassium 495mg14%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 945IU19%
Vitamin C 34.1mg41%
Calcium 28mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.