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This refreshing soup originated in Spain and Portugal during the summer months—to enjoy produce at its sweetest. It became an all-year round dish when it traveled the Atlantic ocean to Latin America, where it is always warm.


  • Prep Time : 15 min
  • Ready Time : 15 min




  • 1 orange bell pepper, ribs and seeds removed, coarsely chopped
  • 1 green bell pepper, ribs and seeds removed, coarsely chopped
  • 1 cucumber, peeled and coarsely chopped
  • 1 red onion, coarsely chopped
  • 1/2 cup chopped fresh parsley
  • 4 cups tomato juice
  • 4 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


In a blender or food processor, combine peppers, cucumbers, onions, and parsley. Pulse to finely chop. Add tomato juice, vinegar, Worcestershire sauce, olive oil, salt, and pepper. Pulse a few times to combine well, leaving some chunks for texture. Refrigerate 30 minutes to 4 hours before serving chilled.


Servings Per Recipe: 4

Amount Per Serving

  • Calories: 144
  • Total Fat: 7.3g
  • Sodium: 684mg
  • Total Carbs: 19g
  •     Dietary Fiber: 3.2g
  • Protein: 3.2g

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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