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.

- From the Vetri Foundation for Children


Per serving (based on 6): 111 calories, 2 grams protein, 8 grams carbohydrates, 4 grams sugar, 9 grams fat, no cholesterol, 105 milligrams sodium, 2 grams dietary fiber.