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Serves 4 / This classic summertime soup requires no cooking. The garden-fresh vegetables provide abundant antioxidants.
3 cups chopped tomatoes
1 medium green bell pepper, finely chopped
1 small cucumber, finely chopped
1 small onion, minced
2 tablespoons vegetable or chicken broth
2 tablespoons olive oil
1 tablespoon rice vinegar
2 tablespoons fresh cilantro
2 tablespoons fresh mint
1 tablespoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 tablespoons plain yogurt, for garnish
Fresh cilantro and mint, for garnish
1. In a blender or a food processor, combine tomatoes, half the bell pepper, half the cucumber, half the onion, and the next eight ingredients (broth through pepper). Cover and blend on medium speed until smooth, about 2 minutes. Stir in remaining bell pepper, cucumber, and onion.
2. Cover and refrigerate about 1 hour. Garnish each serving with 1 tablespoon plain yogurt and sprigs of cilantro and mint.
Nutrition Facts Per Serving: Calories: 135 calories 
% fat calories: 49 Fat: 8g Saturated Fat: 1g Cholesterol: 1mg Carbohydrate: 15g Protein: 3g Fiber: 4g Sodium: 297mg