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This summertime soup takes some chopping — but blends up fast.
It just takes a minute to blend together this cool, healthful soup. For best flavor, make this when tomatoes are at their seasonal peak, or use deep red hothouse tomatoes.
Ingredients

3 tomatoes, quartered
2 stalks celery, chopped
1 red bell pepper, seeded and chopped
1 cucumber, peeled, seeded and coarsely chopped
1 small red onion, peeled and cut into eighths
1 small clove garlic, peeled and crushed
1¼ cups vegetable juice cocktail
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
Salt and pepper
1 lime, cut into wedges
Instructions

In food processor blend all ingredients except lime wedges, pulsing until mixture becomes soupy but vegetables are still slightly chunky.
Refrigerate soup for at least 30 minutes for best flavor. Serve with lime wedges.
Makes about 6 servings.