This light, cold soup tingles on your tongue.
4 tomatoes, quartered and seeded
1/2 onion, sliced
1/2 green bell pepper, stemmed, seeded and sliced
1/2 cucumber, peeled, seeded and sliced
1/2 cup water
1/2 cup tomato juice
2 tablespoons fresh flat-leaf parsley
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon liquid hot pepper sauce
- In a blender or food processor, combine tomatoes, onion, bell pepper, cucumber, water, tomato juice, parsley, olive oil, vinegar, garlic, salt, Worcestershire sauce, black pepper and liquid hot pepper sauce. Blend well, about 15 seconds.
- Serve chilled. Garnish with parsley or cucumber slices, if desired.
Makes 4 servings.