This soup is your anytime meal (FM), it’s very nutritious and low in calories. We’ve had a really hot week here in LA so I didn’t even feel like eating anything cooked, besides dinners. This soup is perfect for hot summer days, because it’s fresh, spicy, cold and delicious!

Ingredients
5 medium size tomatoes (organic if possible)
1 cucumber (peeled and chopped into small pieces)
1 red bell pepper (chopped into small pieces)
1 red chilli pepper (seeded and coarsely chopped)
1 small clove garlic (minced)
2 tbsp fresh chopped basil
1/4 red onion (coarsely chopped)
2 green onions (coarsely chopped)
2 tbsp extra virgin olive oil
2 tsp worcestershire sauce
2 tsp balsamic vinegar
1/4 tsp ground cumin seeds (tohle neni nas Cesky kmin)
Salt & Pepper to taste
1 tbsp Italian parsley for garnish
freshly grated parmesan cheese (optional)
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Instructions

1. Fill up a large pot half way with water and bring to boil.
2. Add the tomatoes into the boiling water for about 40 seconds or until you see the skin breaking up. Sometimes I leave it longer because I like when the skin is really easy to peel off.
3. Take the tomatoes out of the pot and set aside to let them cool down.
4. Combine all ingredients from the cucumber down to cumin (except for the green onions) in a medium size bowl.
5. Transfer about 3/4 of the amount of the salad into a blender, add the peeled tomatoes and mix on high until you get a smooth soup.
6. Add salt & pepper to taste and mix it some more.
7. Pour the soup back into the bowl and stir so that the chopped veggies are well distributed.
8. This amount gives your 2 portions so divide them into two soup bowls and add the parsley on top as a garnish (it tastes even better with the parsley)
9. If you like parmesan cheese, you can grate some into this soup, because it goes together very well and makes the dish more filling.

Macros Per Portion:
Calories: 239.5
Carbs: 24.4 g
Net Carbs: 17.3 g
Fat: 14.9 g
Protein: 5.1 g