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by Golda Ewalt, MS RD LDN CCC

Prep Time: 20
Nutrition Facts
Serving Size 8 ( 1 cup)
Amount per serving
Calories 190
% Daily Value*
Total Fat 13g 
 Saturated Fat 2.5g 
Cholesterol 0mg 
Sodium 440mg 
Total Carbohydrate 17g 
 Dietary Fiber 5g 
Protein 5g 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Here is a northerner's version of this traditional Spanish cold soup that is very popular in Florida and a perfect way to use fresh summer vegetables anywhere.


  • 3 large tomatoes, coarsely chopped
  • 1 green bell pepper, seeded and chopped
  • 1 cucumber, chopped
  • 1 ripe avocado, peeled, seeded and coarsely chopped
  • 1/2 medium-size red onion, coarsely chopped
  • 1/4 cup chopped Kalamata olives, about 4 to 6 olives)
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh basil, or 2 teaspoons dried
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill, or 1 teaspoon dried
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon hot sauce
  • 1 46-ounce can reduced-sodium tomato juice
  • 1/4 to 1/2 teaspoon freshly ground black pepper
  • croutons or breadsticks


Combine all the ingredients in a large bowl, stirring well. Cover and refrigerate at least 2 hours before serving. Serve with croutons.

Cooking Tip

Substitute an equal volume of vegetable juice (regular or spicy) for the tomato juice.
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About the author:

Ms. Golda E Ewalt MS RD LDN CCC

Golda Ewalt, MS RD LDN CCC




  • Cook healthy

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