• 2 medium cucumbers, peeled & diced
  • 2 lbs ripe tomatoes, chopped ( 6 large)
  • 1/2 medium red bell peppers, coarsely chopped
  • 1 clove garlic, chopped
  • 3 carrots, coarsely chopped
  • 1/4 cup red onions, thinly sliced
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • salt
  • pepper
  • celery salt or garlic salt
  • red pepper flakes
  • avocados
  • radishes
  • cilantro, for garnish
  • 6 tablespoons yogurt or 6 tablespoons sour cream (optional)
  • 1/2 cup water

About This Recipe

“My dear friend Lynn shared this recipe with me and it was absolutely addicting!!! I was so enamoured with it that I began eating it for breakfast!!!! Hope you enjoy it as well!!!”

Directions

  1. In a blender or very large food processor puree the tomatoes, red pepper, garlic, carrots, lemon juice, spices, olive oil,@ 1/2 of the cucumber chunks and a 1/2 cup of water.
  2. Pour into a large bowl or tupperware container, stir in the remainder of the diced cucumber.
  3. Cover and chill overnight or for at least three hours.
  4. To serve, garnish soup with onion, avocado, cilantro, radishes, etc.
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