By Manuel Azevedo, Chef/Owner Tasca Tasca

This refreshing “soup” is commonly enjoyed in the hottest regains for central Portugal. When I first encountered it, I thought this unique soup sounded wonderful, so I adapted it by adding more distinctive yet basic ingredients I thought would work well and came up with the idea of serving the soup in a shot glass so that these flavors could provide one quick refreshing hit. The flavor combination of the tomato water base with a strong garlicky bite, salty presunto, crunchy and sweet cucumber and bell pepper, and fragrant basil just hits the spot. It’s a great example of simple but excellent ingredients doing the work for you. Makes about 12 Servings


  • 2 pounds vine-ripened tomatoes
  • 3 cloves garlic
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground white pepper 
  • ½ cup diced cucumber
  • ½ cup diced yellow sweet pepper 
  • ¼ cup diced presunto
  • Extra virgin olive oil
  • Basil leaves or fresh coriander


Pulse the tomatoes, garlic, salt, and pepper in a food processor. Strain through a coffee filter or several layers of cheesecloth in the refrigerator. It may take 6 hours or more for all the liquid to strain. Toss the cucumber, sweet pepper, and presunto in olive oil and portion, along with the basil, into chilled shot glasses. Pour the cold soup into the shot glasses and serve.