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5 from 1 vote


Chilled Spanish-style tomato soup - perfect for hot weather. Top it with avocado, sour cream, or those Pan-Fried Crispy Chickpeas (recipe linked below) for a light lunch or dinner. I love packing leftovers for lunch!
Prep Time15 mins
Total Time15 mins
Course: Soup
Cuisine: Spanish
Keyword: easy soup, summer, vegan recipe
Servings: 4
Calories: 195kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Blender


  • 1 ½ lbs Tomatoes, roughly chopped
  • 1 medium Cucumber, peeled, roughly chopped
  • ½ Roasted Red Pepper (from a jar of roasted red peppers in olive oil)
  • 3 slices Bread, torn into pieces (roughly 3 ounces)(baguette or sourdough are great, and bread that is a couple days old is ideal)
  • 1 teaspoon Minced Garlic
  • 2 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • pinch Crushed Red Pepper, to taste
  • Salt and Freshly Ground Black Pepper

For serving (any of these are great):


  • Combine the tomatoes, cucumber, red pepper, bread, garlic, olive oil, red wine vinegar, and crushed red pepper in a blender. Blend until nearly smooth. Add water if the soup seems thick. Taste and add salt and pepper, as desired.
  • Refrigerate until ready to serve. Top with any of the recommendations above or set all of them out so that people can customize their bowl!


Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 156mg | Fiber: 3g | Sugar: 6g