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Makes 8 1-1/2 cup servings. Recipe adapted from Food Network.
Ingredients 2 (32-ounce) cans diced tomatoes in puree 1/4 cup Frank's Red Hot Cayenne Pepper Sauce (for much milder heat use only 2 tablespoons) 1/2 European seedless cucumber, cut into chunks 1 small red onion, cut into chunks 2 jalapenos or serranos, seeded and coarsely chopped 2 ribs celery, from the heart of the bunch, chunked Handful fresh cilantro leaves 1 lemon or lime, juiced Coarse salt and black pepper Lime or lemon wedges or cilantro sprigs for garnish Nutrition Calories: 81 Total fat: 1g Cholesterol: 0mg Sodium: 681mg Total Carbs: 16g Dietary Fiber: 5g Protein: 3g |
Directions
NOTE: This can be served chilled or at room temperature.
- Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup.
- Adjust seasonings. Pour soup into a pitcher and chill until ready to serve.
- Serve in chilled mason jars or glasses with wedges of lime or lemon or springs of cilantro for garnish.
NOTE: This can be served chilled or at room temperature.
