DIRECTIONS:
Chop vegetables and garlic. Then place onions and garlic in a strainer. Blanch them by pouring boiling water over the top. This helps take away the bitterness and over powering nature of onions, but helps preserve the flavor. Keep a few chopped onions and peppers for a garnish. Place canned tomatoes, onions, garlic, pepper and cucumber in a food processor or blender. Pulse blend the contents until veggies are emulsified.
Add lemon juice, vinegar, olive oil, sugar and ground pepper then continue pulse blending until contents have reached desired consistency.
Soup is best if it sits overnight so the flavors can marinate. Serve chilled with avocado and fresh herbs as a garnish if desired.
