Prep Time: 15 mins
Total Time: 20 mins
Meal Type: Lunch,Dinner, Snack
Source: Living Plate Rx
Servings: 6
Ingredients
- 2 cucumbers, seedless, seeded and chopped, not peeled
- 3 red bell peppers, cored, seeded and chopped
- 8 tomatoes, chopped
- 2 red onions, chopped
- 6 cloves garlic, minced or pushed through parlic press
- 6 cups water or tomato juice, low sodium
- 1/2 cup sherry vinegar
- 1/2 cup olive oil
- salt, to taste
Directions
- Run each vegetable through food processor until finely chopped but not pureed
- After each vegetable is processed, place in a large bowl and mix in balance of ingredients
- Chill for at least 4 hours or overnight
- Puree 1/2 of the soup and add back to bowl
- Ladle into bowls and finish with some fresh herbs before serving
Tips from Elisa & Ellen: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds an skins.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only
