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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Fire-roasted salsa adds depth of flavor to this fat-free soup; it can usually be found in the supermarket deli case. Ingredients:
1 english hothouse cucumber (about 12 ounces), peeled, cut into large chunks |
1 large red bell pepper (about 8 ounces), halved, seeded, cut into chunks |
2 cups (or more) bottled tomato juice |
1 14 1/2-ounce can diced tomatoes in juice |
1 12 1/2-ounce container refrigerated fire-roasted tomato salsa |
1 cup roasted red peppers from jar |
1/2 cup coarsely chopped fresh cilantro |
2 tablespoons red wine vinegar |
Directions:
1. Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.
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