While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.
Credit: Photo: Jennifer Causey

1 medium tomato, coarsely chopped (about 1 1/3 cups)
1/2 English cucumber, peeled and coarsely chopped (about 1 cup)
1/2 medium red bell pepper, seeded and coarsely chopped (about 1/2 cup)
1 pound ripe strawberries, hulled and halved
1/2 teaspoon minced garlic
1/2 teaspoon chopped thyme
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup organic vegetable broth
6 strawberries, sliced

1. Place tomato, cucumber, and bell pepper in a food processor; pulse until finely chopped. Transfer to a bowl.

2. Add halved strawberries to processor; pulse until finely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to processor; process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.

3. Cover and chill 4 to 8 hours. Stir in broth. Garnish with sliced strawberries.

CALORIES 109; Fat 7.4g (Sat 1g; Mono 5.4g; Poly 0.8g) PROTEIN 1g; CARBS 11g; FIBER 3g; CHOLESTEROL 0mg; IRON 1mg; SODIUM 129mg; CALCIUM 24mg; SUGARS 7g