This versatile soup is delicious either hot or refreshing chilled, a cornucopia of flavor and nutrition.

Ingredients 

2 teaspoons olive oil
3 scallions, both white and light green parts, trimmed and thinly sliced
½ teaspoon coarsely chopped garlic (from 1 clove)
4 medium-size ripe tomatoes, seeded and coarsely chopped, or 1 ½ cups canned crushed tomatoes, with their juices
4 cups tomato juice or vegetable juice, such as V8
¼ cup fresh basil leaves, thinly sliced, or 2 teaspoons dried basil
Salt and black pepper
Diced avocado, for serving
½ red bell pepper, finely chopped for serving
4 lime wedges, for serving

  1. Heat the olive oil in a saucepan over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes.
  2. Add the tomatoes, tomato juice and basil, raise the heat to medium-high, and let it come to a boil. Reduce the heat and let the soup simmer until the flavors are well blended, about 15 minutes. Season to taste with salt and pepper.
  3. Pour the soup into serving bowls, sprinkle avocado and bell pepper on top and serve the lime wedges alongside. The soup can also be served chilled. It can be refrigerated, covered, for up to 2 days.

Serves 4

Nutrition Info:
1 portion (1 bowl) provides:

Vitamin C: 2 ½ servings if made with tomato juice, 3 if made with vegetable juice.
Green leafy and yellow vegetables and fruits: 1 ½ servings if made with vegetable juice.