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By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 25 minutes

Servings: 25


  • 2 lbs ripe diced tomatoes
  • 1 peeled and diced seedless cucumber
  • 1/2 cup diced red onion
  • 1/3 cup seeded and diced green pepper
  • 1/3 cup seeded and diced yellow pepper
  • 1/3 cup seeded and diced red pepper
  • 3 cups minced fresh cilantro
  • 2 cloves minced garlic
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar
  • 1 cup fresh breadcrumbs
  • 1 cup recipe follows tomato water
  • 1 lb very ripe tomatoes
  • 1/2 tablespoon kosher salt


Combine the first 8 ingredients in a large bowl and blend using an immersion blender.

*Cook’s Note: If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until chunk-free.

Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.

Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.

Tomato Water:

Combine 1 lb ripe tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.

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