This Nicoyan interpretation of the Spanish staple is full of vegetables found in Costa Rican gardens. A one-cup serving is equal to two servings of vegetables.
2 1⁄2 pounds red globe, beefsteak, or heirloom tomatoes, peeled and diced (about 5 cups)
1 large green bell pepper, stemmed, cored, and diced (about 1 cup)
1 large yellow bell pepper, stemmed, cored, and diced (about 1 cup)
6 medium scallions, trimmed and thinly sliced (about 1 cup)
1⁄2 cup plain tomato juice, or more as necessary
1⁄4 cup fresh lime juice or red wine vinegar
1 tablespoon tomato paste
1 teaspoon minced garlic
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon ground dried cayenne or bottled hot red pepper sauce
Finely chopped fresh cilantro leaves, for garnish
Finely chopped fresh Italian flat-leaf parsley leaves, for garnish
Lime wedges, for garnish
Place the tomatoes, bell peppers, scallions, 1⁄2 cup tomato juice, lime juice or vinegar, tomato paste, garlic, salt, pepper, and cayenne or hot red pepper sauce in a large bowl.
Stir until the tomato paste dissolves and everything is well blended.
Ladle half the mixture into a food processor fitted with the chopping blade or a large blender.
Cover and process or blend until fairly smooth, less than 1 minute.
Pour back into the bowl and stir well.
Cover and refrigerate for at least 2 hours or up to 2 days.
Stir in additional tomato juice if the soup becomes too thick.
Ladle into bowls and garnish each with cilantro, parsley, and lime wedges.
