Servings: 6
Serving Size: 1 cup
4 cups tear drop tomatoes
1 cup tomato juice
1 cup English cucumber, diced
½ cup yellow onion, diced
1 tablespoon garlic, diced
1 cup red bell pepper
1 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
¾ teaspoons sea salt
½ teaspoon black pepper
Optional: Jalapeño and cilantro if you want more of a south west punch.
In a food processor* with a grater attachment, shred all vegetables. Add the ingredients from the processor to a bowl. Mix in the balsamic vinegar, lemon juice, tomato juice, salt and pepper. Serve soup cold. Soup is great in the summer time! *A meat grinder works better than a food processor! Just make sure it’s super clean before you use it.
Per serving: 56 calories, 1 gram fat, 2 grams protein, 10 grams carbohydrates, 2 grams dietary fiber