Dice bell peppers to equal 1/4 cup, set aside for later use.
Chop remaining bell peppers.
Dice tomatoes to equal 1/4 cup, set aside for later use.
Chop remaining tomatoes.
Chop cucumber and garlic.
Thinly slice scallions.
Place bell peppers and tomatoes in a blender. Blend.
Add cucumber, garlic, vinegar, salt, 3 Tbsp. olive oil, and 1 Tbsp. lemon juice to blender.
Process on high until very smooth (1 to 2 minutes).
Chill 1 hour.
Stir together remaining 1/4 cup bell peppers and 1/4 tomatoes in a small bowl.
Add onion slices and remaining 11/2 teaspoons lemon juice. Toss.
Ladle chilled soup evenly into each bowl.
Top each bowl with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons olive oil.
Ingredients
Directions
Dice bell peppers to equal 1/4 cup, set aside for later use.
Chop remaining bell peppers.
Dice tomatoes to equal 1/4 cup, set aside for later use.
Chop remaining tomatoes.
Chop cucumber and garlic.
Thinly slice scallions.
Place bell peppers and tomatoes in a blender. Blend.
Add cucumber, garlic, vinegar, salt, 3 Tbsp. olive oil, and 1 Tbsp. lemon juice to blender.
Process on high until very smooth (1 to 2 minutes).
Chill 1 hour.
Stir together remaining 1/4 cup bell peppers and 1/4 tomatoes in a small bowl.
Add onion slices and remaining 11/2 teaspoons lemon juice. Toss.
Ladle chilled soup evenly into each bowl.
Top each bowl with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons olive oil.
