2 cups cucumber, diced
2 cups red bell peppers, cored, seeded and diced
3 cups tomatoes, cored and diced
1 cup red onion, diced
2 tablespoons fresh garlic, or to taste
3 cups tomato juice, (low-sodium, if store-bought)
¼ cup distilled white vinegar
¼ cup olive oil
¼ teaspoon salt
Juice of 1 fresh lemon
1 avocado, pitted, peeled and diced, optional garnish
½ cup green onions, thinly sliced, optional garnish
In a large bowl, combine vegetables with garlic, tomato juice, vinegar and olive oil.
Season to taste with salt and freshly ground black pepper.
Purée half to three-quarters of the batch using a blender or food processor and combine with the unblended soup. This will make a thicker soup, with some chunks for texture.
Chill before serving.
Finish by squeezing in fresh lemon juice and garnish with avocado and green onions, if desired.