This quick and simple low sodium recipe takes just a few ingredients and a blender to prepare! Perfect for a simple lunch or cool dinner amid hot summer nights. Garnish with your favorite crouton, baguette or fresh herbs from the garden.
Ingredients: (Makes 8 cups of soup)
1lb organic tomatoes (or 28oz can reduced sodium tomatoes)
2 small (Persian) cucumbers, diced
½ red pepper, chopped
1 clove garlic, minced
2 Tablespoons red wine vinegar
¼ cup extra virgin olive oil
¼ teaspoon salt
Pinch of ground pepper
Preparing this recipe:
In a blender combine tomatoes, cucumbers and garlic. Blend / pulse until liquified. Add red wine vinegar, olive oil, salt and pepper and blend until combined about 30 seconds.
Chill for 2-4 hours for flavors to combine to a rich flavor. Serve cool and garnish with a pinch of parmesan, your favorite croutons or a pinch of fresh basil. Store in airtight container in refrigerator for up to 7 days.
Nutritional facts (Recipe yields 8 cups):
Each serving (cup): Cal: 94, Fat 7g, Sat Fat 1g, Cholesterol 0mg, Sodium 103mg, Carbs 7g, Sugars 4g, Fiber 1g, Protein 1g