Serves: 4

Prep Time: 20 mins (1 day in advance for refrigeration)

Ingredients

• 3 lbs ripe tomatoes, cored and coarsely chopped
• 1 seedless cucumber, peeled and corasely chopped
• 2 red bell peppers, coarsely chopped
• 1 jalapeno pepper, seeded and coarsely chopped
• 1/4 cup sherry vinegar
• 1/3 cup olive oil
• 1/4 tsp cayenne pepper, dried flakes
• Sea salt
• Freshly ground black pepper

Preparation

Combine all the ingredients in a large bowl and refrigerate overnight. 

Using a high-speed blender or Vitamix, puree the vegetables until smooth. Strain the soup into a bowl. Add sea salt and pepper to taste and serve.

With bread?

Yes! Go for it! Pull off a hunk of fresh baguette, but restrain from going back for more.