Makes 4-6 servingsEndTextStartText
6 tomatoes, chopped
1 medium cucumber, peeled and chopped
¼ red pepper, seeded and chopped
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
1/4 cup olive oil
21/2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepperEndTextStartText
1. Combine everything in a large pot.
2. Blend with a hand blender, but leave just a few chunks of vegetables.
3. Adjust seasoning with salt and pepper. Refrigerate until ready to eat.
Nutritional note: No cholesterol, high in iron, potassium, Vitamin A; very high in B6, Vitamin C.