Spanish Gazpacho Soup

Ingredients

• 1 1/2 large tomatoes - core removed
• 1/2 clove garlic - peel removed
• 1/4 onion (quartered (peel removed))
• 1/4 jalapeño - stem and seeds removed, optional
• 1/4 cup vegetable broth - made need slightly more or less depending on your desired thickness
• 1/4 cup cucumber - finely chopped
• 1/4 cup red pepper - finely chopped
• 1/4 cup cilantro - chopped

Instructions

1. Preheat oven to 375 F. Put whole tomatoes, garlic, onion, and jalapeño on a cooking sheet and cook for 20 min.
2. Put the ingredients into a blender with the vegetable broth and pulse until almost smooth. Add salt and pepper to desired taste.
3. Put in fridge for at least 1 hour or until cool. Bef
4. To serve, divide the cucumber, red pepper, and cilantro into individual bowls and top with tomato broth. Serve chilled.

Nutrition (per serving)