My version of the traditional Spanish cold soup. Serve as is or with a dollop of sour cream and croutons or crusty bread.

Ingredients

1	cucumber, halved and seeded
2	red bell peppers, cored and seeded
1	medium red onion
4	plum tomatoes
3	garlic cloves, minced
23	oz. vegetable juice
1/8	cup red wine vinegar
1/2	tsp. salt
1/2	tsp. pepper
1	tsp. dried cilantro

Directions

1. In a blender or food processor individually chop the cucumbers, bell peppers, onion, and tomatoes until coarse being sure not to puree.
   
   
2. After each chopping pour into a large bowl.
   
   
3. Add the garlic, vegetable juice, vinegar, salt, pepper, and cilantro.
   
   
4. Mix well and chill throughly before serving. It is best to let the soup sit for 24 hours to let the flavors deepen.
   
   

Categories

Appetizers, First Course, Main Dish, Soup, Spanish, No Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol High in dietary fiber High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points Very high in sodium Very high in sugar