Serves 8 Recipe courtesy of Meredith Gold of M-PowerYou.com
1 Egg
4 Cups chopped fresh (or canned if you have to) plum tomatoes (divided)
1 cup each yellow, red & green bell peppers, divided
2 cups cucuber, seeds removed, divided
1 cup finely chopped red onion, divided
½ cup olive oil
½ lemon's juice
2 cups low-sodium vegetable broth
¼ cup wine vinegar
¼ minced Italian parsley
1 tsp dried oregano
2 Tbsp Worcestershire sauce
Pepper, coarse ground, salt & red pepper flakes to taste
2 cloves finely chopped garlic
1 46-oz can low-sodium tomato juice or low-sodium V-8 or equivalent
½ cup plain bread crumbs
1 avocado, chopped
Place egg in small pot of cold water, bring to a boil and simmer for 10 minutes. Sprinkle garlic with salt and put aside in a small bowl. When egg is done, run under cold water, peel and add to garlic mixture and mash together with a fork. In a large pot or bowl, combine 1/2 each quantity of tomatoes, bell peppers, cucumber and red onion along with the garlic mixture and all the other ingredients except the bread crumbs and avocado. Add bread crumbs and stir to dissolve into soup and salt, pepper and red pepper flakes to taste. Use a hand-puree tool or puree in batches in a blender. Add reserved vegetables. Chill completely and adjust seasoning when cool. Garnish each serving with 1/8 avocado.
This soup improves with age!!! You can make it and eat it for about a week.