Gazpacho Summer Soup
Preparation Time: 20 minutes
1 large cucumber, peeled and sliced into large pieces
1 large red bell pepper, seeded and sliced into large pieces
1 1/2 cups diced tomatoes, or 1 (15 ounce) can no-salt-added diced tomatoes
1 cup low sodium roasted red peppers, in vinegar (drained)
2 cups no-salt-added or low-sodium tomato juice
1 1/2 cups mild or medium no-salt-added or low-sodium salsa
1/2 cup fresh cilantro
2 tablespoons red wine vinegar
1 tablespoon Dr. Fuhrman's VegiZest (or other no-salt seasoning blend, adjusted to taste)
additional cucumber slices
Place cucumbers and fresh red bell peppers in a food processor. Pulse until chopped in small pieces. Add tomatoes and roasted red peppers. Pulse again until finely chopped. Add tomato juice and remaining ingredients except cucumber slices and pulse until well mixed.
Cover and chill for at least 2 hours for flavors to mingle.
Before serving, garnish with cucumber slices, if desired. Serve chilled.