Ingredients:
1 cup chopped red onion
1 cup green bell pepper
1 cup of chopped English cucumber
1 cup peeled and chopped tomatoes (Roma)
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons of kosher salt
1/4 teaspoon cayenne
1/4 cup tomato pase
1 Tablespoon of white wine vinegar
1/4 cup plus 2 Tablespoons extra virgin olive oil
1 Tablespoon of fresh lemon juice
3 cups of tomato juice
sprig of thyme
Directions:
In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil , lemon juice, with the tomato juice and thyme. Stir to combine and the cover and refrigerate overnight. The next day, remove the thyme and blend the soup.
Serve with balsamic glaze.
