Lately it seems as though more nutritionists have been touting the healing and health benefits of eating more fruits and vegetables.Summertime is such a great opportunity (especially when you live in a cold winter climate!), to take advantage of the bounty and availability of tomatoes and cucumbers. I find this a refreshing change to the usual picnic fare (although I will never give up my cookout dishes!). It's both tasty and healthy.I like to top it with low fat sour cream, avocado, cilantro and pumpkin seeds with a wedge of lime although you could also drink it from a glass!
Notes from the Test Kitchen:
In the past, I haven't really been fond of a cold soup. But this one has changed my mind! I loved the mix of vegetables, and the seasoning were just right. This is the perfect soup to enjoy on a hot summer day.
tomatoes, cut up and diced
diced tomatoes (14 oz)
red bell pepper, diced
jalapeno pepper, cleaned and diced
red onion, diced
v-8 (spicy, low sodium or any variety), 32 oz. juice or tomato juice
extra virgin olive oil
balsamic vinegar or sherry or wine vinegar if preferred
1Put the ingredients in a large bowl and stir to combine. Place 1/2 the mixture in a blender and pulse untill roughly chopped but not pureed. Do the same for the second half or if you like chunky, leave it and mix together with the blended mixture.
2Place in the refrigerator for at least half an hour to chill before serving.
3Top with you favorite topping and serve with grilled bread or croutons if preferred. Enjoy!