Serves: 4
Total Calories: 152

1 large sweet onion
3 cloves garlic
1 large unpeeled English cucumber or 2 medium cucumbers peeled
1 red bell pepper (or color of choice)
2 medium ripe tomatoes
2 tablespoons rightly packed fresh basil
3 cups tomato juice
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
salt and pepper to taste
hot sauce or cayenne pepper to taste (optional)
chopped bell pepper, scallions, cucumber, or basil for garnish (optional)
tortilla chip crumbled for garnish (optional)

Combine onion and garlic in food processor. Puree. Add cucumber and bell pepper. Puree. Add tomatoes and basil. Puree. Add rest of ingredients. Blend. You may need to remove a little of the puree from the food processor before adding all the tomato juice depending on the size of your processor. If so, you can just combine it all in the bowl you'll use for chilling. Taste for seasonings. Chill at least 1 hour before serving, or even better, overnight.

Nutritional Facts:

Serves: 4
Total Calories: 152
Calories from Fat: 90

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho