Yellow, orange, and green peppers add a lot of color to this delicious soup.

Ingredients needed:
3 cups chopped, seeded, & peeled tomato (about 1 1/2 pounds)
1/3 cup finely chopped red onion
3 large basil leaves
1 garlic clove, minced
1 cup finely chopped, peeled cucumber, divided
1 1/2 cups tomato juice
1/2 cup finely chopped roasted bell peppers
(contact Wellness if you need info on how to roast)
2 tablespoons red wine vinegar
1 teaspoon Worchestershire sauce
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons chopped, fresh, flat leaf parsley

Combine first four ingreadients in a food processor; add 3/4 cup cucumber. Pulse 5 times or until coarsely pureed.

Combine pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well. Cover and refrigerate 3 hours or until chilled.

Sprinkle with 1/4 cup cucumber and parsley before serving.

This recipe can be kept up to 2 days in the refrigerator.

Yield: 4 servings (1 cup)

Source: Cooking Light, August 2002

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If you have questions or comments, please call Wellness at 556.3334, e-mail us at wellness@iwu.edu, or stop by our office in the Shirk Center.