Approximately 600 calories per person – Serves 2
- Prep time: about 25 minutes
- Marinate time: at least one hour in the refrigerator
- Total time: about 1 hour and 25 minutes
Ingredients
- Mixing bowl
- 2 cloves of garlic, smashed
- 2 teaspoons (tsp) salt
- 2 teaspoons (tsp) black pepper
- 24 ounces (680 grams) tomatoes on the vine, roughly chopped
- 1 English cucumber, totally peeled, seeded, 10 ounces (285 grams) when prepped and roughly chopped
- 3 ounces (85 grams) green bell pepper, cored, seeded, and roughly chopped
- 1 ounce (30 grams) green onions (about 2 onions white and green), roughly chopped
- 1 jalapeño, stemmed and chopped without seeds, if you like heat
- ⅓ ounce (10 grams) roughly chopped fresh flat-leaf Italian parsley
- ⅓ ounce (10 grams) roughly chopped fresh mint leaves
- 3 tablespoons (Tbsp) extra virgin olive oil
- 1 tablespoon (Tbsp) sherry vinegar
- Vitamix bender
- 1 eleven ounce can (or two 5.5 ounce cans) chilled V8 juice
- 12 ice cubes
- Garnish
- Small amount of roughly chopped Italian parsley
- About 2 medium avocados or 3 small ones, thinly sliced
Steps
- Preparation
- Prep the tomatoes, cucumber, bell peppers, green onions, jalapeño, parsley and mint and toss in a large mixing bowl. Save a few leaves of parsley for garnish in a small bowl.
- On a cutting board, lightly sprinkle the peeled garlic with a pinch of the salt and smash it into a paste with the side of a cook’s knife. Toss in the large mixing bowl.
- Put two soup bowls in the freezer.
- The mixing bowl
- Stir in the olive oil and sherry vinegar into the mixing bowl and toss well.
- Season with the salt and pepper to taste.
- Vitamix bender
- Add half of the vegetable mixture to the Vitamix blender and pulse. (you want small chucks but thoroughly mixed)
- Add half of V8 juice and 6 cubes of ice.
- Pulse once or twice quickly.
- Pour soup into a large bowl.
- Repeat the remaining vegetable mixture.
- Marinate
- Store in the refrigerator for at least 1 hour for the flavors to come together.
- Serve
- Divide the soup among the two chilled soup bowls .
- At the last minute, cut avocados into thin slices.
- Garnish with avocado slices and parsley leaves.
- Serve immediately.
All of Living in Beauty Recipes
We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”