4 c. roughly chopped plum or beefsteak tomatoes
2 c. cucumber, peeled & chopped
1 c. bell pepper, chopped
1/3 c. water
3/4 tsp. sea salt
2 tsp. lemon juice
1 tsp. sherry vinegar (substitute apple cider vinegar)
2 tbsp. olive oil
Optional: 1 clove garlic, roughly chopped
- Place all of the ingredients, except the oil, in a blender and begin blending. Drizzle in the two tablespoons of olive oil. Try to blend for just long enough that you’ve got some texture left, but the soup is basically quite smooth.
- Divide soup into four bowls. Top with whatever toppings you like, and serve.
Fresh chopped herbs (basil, dill, parsley, cilantro)
Red pepper flakes
**Recipe courtesy of Gena