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You can use a blender here, but I like chopping everything by hand for a more rustic feel



  • 10-14 medium tomatoes skinned, seeded and minced

  • 2-3 cloves garlic minced

  • 1/2 red onion minced

  • 1 jalapeno diced fine

  • 1/2 cucumber chopped fine

  • 1/2 green pepper chopped fine

  • 1 lemon

  • 1 lime

  • Salt/pepper

  • Extra virgin olive oil


  1. Chop up all of the vegetables and add to a large bowl.

  2. Mix well and add lemon, salt and pepper. Refrigerate soup for four hours to allow flavor to mix and improve.

  3. Drizzle with olive oil for serving, and serve with crusty bread

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