A perfectly cool soup for a hot day. I put all the ingredients in a Vitamix, turned it on, and a minute later had a fresh first course to my Spanish inspired dinner of Chicken and Shellfish Paella and Pineapple in Dark Rum Sauce.
Recipe
1 green bell pepper, peeled with vegetable peeler and chopped
1 Vidalia onion, chopped
3 cucumbers, peeled, seeds removed
4 large ripe tomatoes, quartered
2 garlic cloves, crushed
1-1/2 c. Bloody Mary Mix (I used Zing Zang)
1 tsp. salt
Sprigs of parsley for garnish
Croutons
Save 1/2 c. each of the green pepper, onion, cucumber and tomato for garnish. Put all the ingredients, except for the parsley and croutons, in the blender. Turn on and blend until smooth. You can't beat a Vitamix for this step!
Refrigerate until ready to serve. Serve with spoonfuls of the reserved veg. Add 2 or 3 croutons and sprigs of parsley, if desired.
– Jacques Pépin, "More Fast Food My Way"