3 large tomatoes, quartered
2 cups chopped cucumber
1 cup chopped onion
1 cup chopped and seeded bell pepper
2 Tbsp red wine vinegar
2 tsp olive oil
1 clove chopped garlic
1 cup water
Pinch of salt and pepper to taste
Place all ingredients except water, salt and pepper in a food processor and process to desired consistency. (Some people prefer a smooth soup; some prefer a more lumpy soup.) Place the vegetable mixture in a serving bowl, add water and stir thoroughly. Cover and refrigerate for at least one hour.
Salt and pepper to taste when serving. Garnish with thinly sliced cucumber and parsley if desired.
Yield: Six servings
Per serving: Calories: 54; Fat: 2 g; Cholesterol: 0 mg; Sodium: 10 mg; Carbohydrates: 9 g; Fiber: 2 g; Protein: 2 g