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This is a wonderfully easy soup to prepare. No stove and no oven. It originated in Andalusia, Spain hundreds of years ago when olive oil and vinegars came into fashion. It was originally created as a way to use up stale bread (waste not, want not) but this recipe replaces the high carbohydrates of bread with wonderful chunky vegetables.
NOTE: we like to add a handful of green lettuce and a tablespoon or so of Sriracha sauce.
  • 1 large cucumber, peeled and seeds removed (English/ hot house cucumbers work very well)
  • ½ medium (4-6 ounce) red or sweet onion
  • ¾ cup chopped bell pepper (any color)
  • 3 cups diced canned tomatoes (San Marzano is my choice)
  • 2 TBSP red wine vinegar
  • 4 TBSP good olive oil
  • 1-3 cloves garlic grated
  • Salt and pepper to taste (AND your doctor’s recommendation)
  • 2 TBSP fresh parsley
  • 2 TBSP fresh basil (or 1 Tbsp. dried basil)
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