This classic soup is a no-brainer, no-cook meal: Simply chop and blend. Serve it with crusty bread and spreadable goat cheese. Any leftovers will keep in your fridge for up to five days.
Ingredients
4 medium ripe tomatoes, chopped
4 cloves garlic, peeled and chopped
2 cucumbers, peeled, seeded and chopped
2 tender celery stalks, chopped
1 medium red onion, chopped
1 red bell pepper, cored, seeded and chopped
4 cups tomato juice
1/4 cup red wine (or balsamic) vinegar
1 tbsp extra-virgin olive oil
Preparation
Place all ingredients in a large bowl and toss. In a blender or food processor, mix a few cups at a time until just slightly chunky. Add salt to taste. Serve chilled.
Nutrition Per Serving
Nutritional analysis per serving: 140 calories
4 g fat
79% vitamin A
221% vitamin C
7% calcium
#### Nutritional analysis provided by Self
