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The perfect summer soup!

Edie Shaw-Ewald, PDt



  • 4 medium tomatoes, chopped

  • 1 seeded red pepper, chopped

  • 1 medium cucumber, chopped

  • 1/2 red onion, chopped

  • 4 cloves garlic

  • 1 cup fresh parsley

  • 1/2 lemon, juiced

  • 2 cups tomato juice

  • 3 tablespoons red wine vinegar

  • 1 tbsp Worcestershire sauce

  • 3 tablespoons olive oil

  • Salt and freshly ground pepper



  1. Combine tomatoes, red pepper, cucumber, onion and garlic, parsley, juices, vinegar, Worcestershire sauce, olive oil and salt and pepper in a food processor. Pulse until combined but still chunky. Taste and season with salt and pepper.

  2. Refrigerate for 2 hours or until cold.

  3. Serve with a crusty baguette and a nice cheese, or with quesadillas!

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