Ingredients

• 4 large tomatoes
• 1 red bell pepper
• 1 english cucumber
• 1 small red onion
• 2 cloves of garlic
• 2 TBSP of MyOlive Spanish Sherry Vinegar
• 1 TBSP chopped fresh curly or flat leaf parsley
• ¼ cup of MyOlive EVOO (mild to medium), divided

Directions

Roughly chop the tomatoes, seed and chop the pepper, peel and chop the cucumber, peel and roughly chop the onion, and crush the garlic cloves.

Place the vegetables, vinegar, and parsley in the blender with 2 TBSP of the olive oil, and blend until extremely smooth. If needed or desired, add 4-5 ice cubes to the blender and blend until smooth again.

Divide among 4 soup bowls, drizzle the remaining Olive Oil as a garnish, and serve immediately.

This will keep in an airtight container for up to 1 week or in the freezer for up to 3 months.