PREP: 20 minutes | COOK: 0 minutes | YIELD: 6 x 2/3-cup servings
This no-cook soup is full of zing and packed with goodies! It’s also served cold, which makes it perfect for enjoying on hot summer days. Plus, it’s a great way to clear your fridge of any leftover veggies. Practical and delicious what could be better?
1 avocado, pitted and diced
¾ lb (340 g) ripe tomatoes (about 3 medium), diced
1 green bell pepper, seeded and diced
½ English cucumber, diced
¼ red onion, finely diced
1 clove garlic, passed through a garlic press or very finely minced
1 x 5.5-oz (165 ml) BPA-free can low-sodium tomato juice
3 Tbsp (45 ml) red wine vinegar
1 Tbsp (15 ml) aged sherry vinegar
2 Tbsp (30 ml) fresh lemon juice
¼ tsp (1.25 ml) sea salt
½ tsp (2.5 ml) freshly ground black pepper
Dash hot sauce, or to taste
Place all ingredients in a food processor or blender and pulse-chop until blended but still chunky. Taste, and make any adjustments to seasoning with more vinegar, lemon juice and/or hot sauce. Refrigerate for three hours and then serve chilled.
CHILL OUT
This soup will last in the fridge up to three days the flavors will meld and improve as it sits.
NUTRITIONAL VALUE PER SERVING:
Calories: 69 | Calories from Fat: 34 | Protein: 2 g | Carbs: 8 g | Total Fat: 4 g | Saturated Fat: 0.4 g | Trans Fat: 0 g | Fiber: 2 g | Sodium: 105 mg | Cholesterol: 0 mg
