2 1/4 c. peeled, chopped red tomato
1 1/2 c. tomato juice
3/4 c. peeled, seeded, diced cucumber
1/4 c. chopped fresh parsley
2 tbsp. minced onion
1 sm. clove garlic, minced
1 tbsp. balsamic vinegar
1/2 tsp. ground cumin
1/2 tsp. minced fresh jalapeno pepper
1/8 tsp. salt
1/8 tsp. ground pepper

Combine first 11 ingredients in container of an electric blender. Cover and process until chunky. Pour mixture into a bowl. Cover and process until chunky. Pour mixture into a bowl. Cover and chill. Ladle into soup bowls and garnish with fresh parsley sprigs.

Yields 4 cups (about 47 calories per 1 cup serving). Protein 2.2, fat 0.3, carbohydrate 10.8, cholesterol 0, sodium 95, calcium 22.