This refreshing Spanish soup is served cold-which is especially nice on hot summer days. Although you don't need a stove to make this, a food processor makes everything a lot easier. Just be sure to cut the veggies into uniform, manageable pieces before you process them. To make a complete meal, top the soup with some bay shrimp and a few croutons.

Ingredients:

• 1 red bell pepper, seeded and coarsely chopped
  
• 1 green bell pepper, seeded and coarsely chopped
  
• 1 large Maui onion, peeled and coarsely chopped
  
• 1/3 cup cilantro leaves, firmly packed
  
• 2 celery stalks, ends trimmed, coarsely chopped
  
• 2 green onions, coarsely chopped
  
• 1 cucumber, peeled, seeded with a teaspoon and coarsely chopped
  
• 2 garlic cloves, coarsely chopped
  
• 8 cluster tomatoes, seeded and coarsely chopped
  
• 3 5.5-ounce cans low sodium V8 Juice (16.5 ounces total)
  
• 1 tablespoon Napa Valley Organic Extra Virgin olive oil
  
• 1/4 cup red wine vinegar
  
• 1/2 teaspoon salt
  
• 1/4-1/2 teaspoon Cholula hot sauce
  

Directions:

1. Place the peppers in the bowl of a food processor and pulse for a few seconds, until finely chopped, but not puréed. Transfer to a large soup pot or bowl. Repeat process with the onion and cilantro; the celery and green onion; the cucumber and garlic; and the tomatoes.
   
2. Mix the chopped vegetables well and transfer about 2/3 of the mixture back to the food processor. Add to the work bowl the V8 juice, olive oil, red wine vinegar, salt and Cholula hot sauce. Purée the mixture and add it back to the soup pot. Mix with the finely chopped vegetables and chill at least 3 hours. Taste and adjust hot sauce, salt, and cilantro before serving.
   

Each 1-cup serving contains:
Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron	75       2 g     0 g     0 mg  180 mg  12 g     3 g     6 g     2 g     46% DV 126% DV 3% DV 6% DV