Source: dLife

A summer gazpacho like soup with tomatoes, cucumbers and cilantro.

Servings

3 fresh tomatoes , seeded and coarsely chopped
1 medium cucumber , peeled, seeded, and diced
0.25 cup fresh chopped red onion
0.25 cup fresh cilantro
2 tbsp pimento peppers , chopped and drained
1 cup vegetable juice
0.25 cup chicken broth, low sodium
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
0.5 tsp hot pepper sauce
0.5 tsp salt

1 Using a food processor or blender, puree tomatoes until finely chopped.
2 Blend in the cucumber, onion, cilantro, and pimento.
3 Blend in vegetable juice, broth, vinegar, oil, pepper sauce, and salt and puree until smooth.
4 Refrigerate, covered until ready to serve.

Top the soup with chopped red, green, and yellow bell peppers and serve with corn muffins and a slice of reduced-fat Monterey Jack cheese.