Posted in recipe category: Soups
Ingredients
- 6 medium tomatoes
- 1 small white onion
- 1 medium cucumber, peeled
- 1/2 red bell pepper
- 1 stalk of celery
- 1 clove of garlic
- 1 jalapeño pepper (remove seeds if you don’t want it too spicy)
- 2 Tbsp of olive oil
- 1 tsp of sugar
- juice of 1 lime
- salt and pepper, to taste
- 3-4 cups of cold water or vegetable stock
Directions
- Place all of the ingredients into blender container
- Blend until vegetables are all finely chopped and slightly pureed, about 30-45 seconds blending on high speed
- Add additional water if necessary to get the desired consistency. It shouldn’t take more than a minute or two of blending to get the desired consistency; blending too long will cause the soup to become hot
- Pour the soup into a plastic storage container (don’t use metal; it will affect the flavor of your soup), and store until chilled, preferably overnight
- Serve straight from the refrigerator topped with your desired garnishes
