- 2 to 2 1/2 lbs tomatoes, seeded and chopped
- 1-2 medium cucumbers, peeled, seeded and chopped
- 1-2 green peppers (either cubanelle or green bell), seeded and chopped
- 1/2 white or red onion, chopped
- 1 jalapeƱo or serrano pepper, seeded and chopped
- 3-5 stalks celery, chopped
- 1/4 c chopped flat leaf parsley
- 4-8 T olive oil, or as needed
- 2 T red wine vinegar
- 2 t salt, or to taste
- fresh wedges of lime to be squeezed into the soup
- diced red onion, lightly soaked in salted water for 15 to 30 minutes
- chopped cilantro or parsley
- sour cream or creme fraiche
- a drizzle of extra virgin olive oil
- coarse ground sea salt