with permission from Stonyfield Farm)
which is made with foods that have powerful anti-cancer activity,
tastes best when tomatoes are in season. However, I could eat
this soup everyday year round and never get tired of it.
cups cucumber, peeled, seeded, and finely diced (2
medium sized cukes worked fine)
scallions, chopped white and green section
cup chopped fresh curly parsley
cup jalapeno pepper, seeded and chopped
teaspoon salt or to taste
teaspoon fresh ground black pepper
tablespoons lemon juice
cups tomato based vegetable juice (I used low-sodium
juice and then modify the salt as needed for desired taste)
cup plain yogurt
orange bell pepper, seeded and and finely diced
yellow bell pepper, seeded and finely diced
Roma (Italian plum) tomatoes, finely diced
(I keep the seeds and the yellow *goo* in the
soup for their anti-cancer activity)
shakes of Tobasco Sauce or to taste
plain yogurt and parsley springs for garnish
1 cup cucumber, scallions, parsley, jalapeno pepper, garlic,
salt, pepper and lemon juice in a food processor and pulse until
Add the vegetable juice and yogurt, then pulse until ingredients
are well blended. Take care not to over-process. There still
should be small bits of vegetable in the soup.
Transfer the mixture to a large soup bowl, and add remaining
ingredients. Stir well and season to taste with additional salt
and pepper. Chill for 1 hour.
To serve, garnish with a dollop of plain yogurt and fresh parsley.
makes 4-6 generous servings