64 oz. Low Sodium Chicken or Clear
18 oz Red Tomatoes, diced
10 oz Yellow Tomatoes, diced
4 oz each of Sweet Red and Yellow Pepper,
4 oz Cucumber with skin
4 oz Onion, diced
1 oz of Spring Onion or Scallions, sliced thin
4 to 6 Garlic Cloves, minced
2 Tbsp. Balsamic or Red Wine
1/2 tsp. Sea Salt
2 tsp. ground Cumin
1/2 to 1 tsp. ground Chili Powder (I used Ancho)
1/8 cup Parsley, Cilantro and Basil, minced
Dash of Hot Sauce (I used Cholula )
Mix all ingredient together in a 4 quart
bowl. Adjust seasoning to your liking and refrigerate overnight for best
flavor. I sometimes add more seasoning after this. You can also
puree some or all of the soup if you like, but I like the pieces of crunchy
vegetables in the broth.
Serve cold garnished with an herb sprig and
diced avocado if you like.
Hint: if you toast the ground Cumin and ground
Ancho chili powder in a small skillet for a minute or two it will add a nice
rich flavor to the soup.