2 - 4 Carbohydrate Blocks
2 pounds Vine ripe tomatoes, about 5-6 medium tomatoes, roughly chopped (in a pinch use 1 can whole tomatoes)
2 large cucumbers, chopped
2 red peppers, seeded, chopped
1 1/2 cups tomato juice (V-8)
1 bunch scallions, chopped
1 Jalapeno pepper, chopped (Like less spice, remove most of the seeds and white membrane)
1 clove garlic, chopped
2 tablespoons extra-virgin olive oil
1/4 cup sherry wine vinegar
1/2 teaspoon ground cumin
1/2 lemon, juiced
Salt and freshly ground black pepper to taste
Garnish for top, see below
Place tomatoes, cucumbers, and red peppers in a food processor or blender; add in tomato juice, scallions, Jalapeno pepper, garlic, olive oil, vinegar, cumin, lemon, salt and pepper to taste. You may have to do this in batches. Do not puree completely. The soup should have a little crunch. If you blend too long, you’ll have a bowl of foam, not very appetizing. Place chunky pureed soup in a serving bowl or pitcher and chill before serving. Garnish with 1/4 cup thinly sliced fresh basil leaves or cilantro or a few tablespoons of minced cucumbers & red peppers.
To make this dish a complete Zone Meal add in you choice of protein.