I literally JUST made this for dinner, accompanied by flax crackers. A few more ingredients than I would like, but with everything on hand, and with the assistance of MY BEAUTIFUL NEW VITAMIX (YESSSS!), I whipped it up really fast. Pretty yummy, but mine needed more tomato and less avocado. I was in the mood for something a tad lighter. I picked up this recipe in the Washington Post, believe it or not.

Ingredients:

• 3 medium-sized green tomatoes, cored and diced
• 1 small orange or yellow bell pepper, cored and minced
• 1 medium-sized (7-inch) cucumber, peeled, seeded and diced
• A handful of flat-leaf parsley
• A handful of cilantro
• 1 ripe avocado, peeled, pitted and diced
• 1 medium clove garlic, minced or pressed
• ½ tsp salt (or more, to taste)
• 1 tsp ground cumin
• 2 to 3 tbpn extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp raw honey
• 1 cup cold water
• Black pepper and cayenne to taste
• Up to 4 tablespoons fresh lime juice (to taste)

Directions:

Combine everything in a large bowl and stir to mix well. Using an immersion blender or a regular stand blender, puree all or part of the soup, as desired. Transfer to a container with a lid, cover tightly and chill until very cold. Serve cold. Makes 4 to 6 servings.