Return to Content


Yankee Plus Dec 2015


0 votes, 0.00 avg. rating (0% score)
Print Friendly

A classic Spanish soup.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 pounds tomatoes, peeled and diced
  • 1 medium-size cucumber, diced
  • 1 green pepper, chopped
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 1 cup soft bread crumbs
  • 2 cups water
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1-1/2 teaspoons olive oil
  • 3/4 cup vinegar
  • 1/4 cup pimiento-stuffed olives, chopped
  • 1/4 cup parsley, chopped
  • 1/4 cup celery, chopped fine


Combine tomatoes, cucumbers, green peppers, onion, garlic, bread crumbs and water. Bring to boiling. Cover and simmer 1 hour. Force through sieve or food mill. Add pepper, salt, oil and vinegar. Mix well. Chill thoroughly. Serve with olives, parsley and celery as toppings.
Updated Friday, July 20th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111