This refreshing soup originates from Spain and is served cold. It’s very light and fresh and can even be a little spicy if you choose to add the jalapeno. Enjoy!

Serves 1


– 1/4 slice bread
– 1/2 garlic clove
– 3/4 pound tomatoes
– 1/4 cucumber
– 1/4 green bell pepper
– 1/4 red onion
– 1/4 jalapeno
– 1/2 T red wine vinegar
– 1 1/2 T olive oil
– 1/2 T parsley


1. Remove crust from bread and soak it in ½ c water for 1 minute. Gently squeeze the bread to remove the soaking water.

2. Peel and seed cucumber.

3. Quarter the garlic cloves and roughly chop and seed 2/3rds of the tomatoes, half of the cucumber, half of the bell pepper, half of the red onion and half of the jalapeno (optional). Blend these ingredients with the bread and vinegar in a food processor. When the mixture is smooth, slowly drizzle in the olive oil with the motor running.

4. Dice the remaining vegetables and add them to the soup.

5. Cover and chill for 3 hours. Season with salt and pepper before serving and garnish with parsley.


Calories 227, Fat 22g, Carbohydrate 21g, Protein 4g and Fiber 5g

Curves Nutrition Program: Phases 1 and 2: Enjoy with 1 protein exchange. Phase 3: Enjoy with a side sandwich.

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