Ingredients

• 2 1/2 pounds tomatoes, chopped (or two cans of 28 oz San Marzano tomatoes)
  
• 2 cucumbers, peeled and chopped 
  
• 1 red bell pepper, chopped 
• 1 small poblano pepper, chopped 
• 1/2 small red onion, chopped 
• 3 tablespoons (or the juice from one lime)
• 2 tablespoons Extra Virgin Olive oil
  
• kosher salt and black pepper
• 1/3 cup sour cream
  
• 1/4 cup pepitas (roasted, hulled pumpkin seeds)
• cilantro
  

1. In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
2. Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
3. Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).

Nutritional Information

• Per Serving
• Calories 221

• Fat  15g
• Sat Fat  4g
• Cholesterol  13mg
• Sodium  632mg
• Protein  6g
• Carbohydrate  19g
• Sugar  10g
• Fiber  5g
• Iron  2mg
• Calcium  58mg