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(Recipe ID: 244)

Serves 6

Preparation time: 30 minutes

Source: Chef Joseph Lowery

Cold, refreshing and spicy soup from the south of Spain.  Many, many variations are now avaiable world wide.

Serve with a Cote du Rhone, Syrah or slightly chilled Beaujolais.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 4 Bell peppers, chopped
  • 4 Cucumbers, peeled and chopped
  • 2 Stacks celery, strings removed and chopped
  • 4 Whole green onions, chopped
  • 3 Cloves garlic, minced and mashed
  • 6 Large tomatoes, peeled and chopped
  • 2 tablespoons Chopped parsley
  • 3 cups Spicy tomato juice
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 1/2 teaspoon Oregano *
  • 1/2 cup Red wine
  • 1 teaspoon Salt *
  • 1 teaspoon Pepper *
  • 2 tablespoons Olive oil *
  • 1 tablespoon Paprika *
  • Tabasco sauce to taste
  • 1/4 cup Bread crumbs


  1. Chop ingredients by hand or in a food processor.
  2. Combine all ingredients and chill overnight or at least eight hours.
  3. Taste for seasoning and serve in chilled bowls.

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