Marc Royce

How to Make It

Combine tomatoes (include seeds and juices), red onion, cucumber, and bell peppers in a bowl. Add cilantro, red wine vinegar, juice of lemon and lime, Worcestershire sauce, and hot pepper sauce. Season with kosher salt and freshly ground black pepper, to taste. Using your hands or two forks, squash vegetables into a chunky soup. (If you prefer a smoother soup, purée mixture in a blender or food processor—Bethenny likes to purée half and keep half chunky.) Add up to 1/4 cup extra-virgin olive oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving, or make it the night before. To serve, ladle soup into bowls, and drizzle with balsamic vinegar.

Ratings & Reviews

Heather78728's Review

March 31, 2012
Had a craving and couldn't get to my old recipe...after searching all over the web I FINALLY stumbled upon this little gem!! It was so fresh and light and delicious! I had nearly given up hope after reading so many disgusting recipes that basically called for dumping some V8 in a bowl and adding a few veggies. You saved the day and this will be my new fav recipe :) I prefer to add a few pieces of thinly sliced avacado on top and next time might also try adding chilled shrimp. Cheers!!