Cooking in the Lite

This soup is packed with vitamins. It is so refreshing on a warm day that I like to keep it on hand. Try it in mid-afternoon as a quick-pick-me-up meal. If I am out of the office, I take it along in a thermos because it gives you a sustained boost of energy.

• 6 ripe Tomatoes, quartered
• 1 large Onion, chopped
• 2 medium Green bell pepper, seeded and chopped
• 2 large Carrots, shredded
• 2 cloves Garlic, chopped
• 1 tsp. Chili powder
• 1/2 tsp. Tabasco
• 3 tbs. Olive oil
• The juice of one lemon
• * Feta cheese to garnish
• * Sliced almonds

Place all ingredients except carrots and bell pepper in a food processor or blender.
If you use a blender you will need to divide the ingredients to puree them (blender does not hold enough)
Process until smooth.
Pour the mixture into a large serving bowl
Stir in the bell pepper and carrots
Ladle into bowls
Garnish with feta cheese and/or sliced almonds

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