Traditional soupitsa light and cold that comes to us from Spain, and specifically from Andalusia. Summer, aromatic, with elements of the Mediterranean diet, a favorite of all food groups because it offers us freshness, after a hot and tiring summer day.


  • 1 kg ripe peeled tomatoes
  • 1 peeled cucumber
  • 2 tablespoons crushed garlic
  • 2 ½ k vinegar from white wine
  • ½ fl royal chopped fresh
  • 1 red pepper of Florina
  • Salt Pepper
  • 3 slices of rustic bread
  • 1 onion
  • Or olive oil


We wash our tomatoes thoroughly. Cut them in half and remove the spores. We take our cucumber, cut it lengthwise and remove the spores with a dessert spoon. Cut the onion, the pepper, the basil and put them all together in the blender together with the garlic, the olive oil, the vinegar, salt, pepper.

I leave them in the fridge for about 2 hours and serve them with crumbled bread or croutons.

  • It would be better to make it from the previous one and put it in the fridge, so that their aromas and flavors come out better
  • You can keep some cucumber and basil from the ingredients to garnish your soup.
  • You can accompany it with grated feta and nut.
  • You can first soak your bread in liquid from the tomato and grind it in the blender with the ingredients. You will get a more velvety and delicious soup.
  • You can also put buns of fresh bread on top.

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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