It just takes a minute to blend together this cool, healthful soup. For best flavor, make this when tomatoes are at their seasonal peak, or use deep red hothouse tomatoes.
Ingredients
- 3 tomatoes, quartered
- 2 stalks celery, chopped
- 1 red bell pepper, seeded and chopped
- 1 cucumber, peeled, seeded and coarsely chopped
- 1 small red onion, peeled and cut into eighths
- 1 small clove garlic, peeled and crushed
- 1¼ cups vegetable juice cocktail
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp balsamic vinegar
- Salt and pepper
- 1 lime, cut into wedges
Instructions
- In food processor blend all ingredients except lime wedges, pulsing until mixture becomes soupy but vegetables are still slightly chunky.
- Refrigerate soup for at least 30 minutes for best flavor. Serve with lime wedges.
Makes about 6 servings.
Nutritional Information
- 1-cup serving = 95 calories
- Vitamin C: 1½ servings
- Green/yellow vegetable: 1 serving
- Other vegetable: 1 serving
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