Photo: John Kernick
Yield
Makes 6 servings (serving size: about 1/2 cup)

How to Make It

Preheat grill to medium-high. Brush baguette slices with 1 teaspoon olive oil; grill for 30 seconds on each side. Cut 1 garlic clove in half; rub bread with it. Combine water, red wine vinegar, sea salt, and black pepper. Add diced baguette to liquid mixture; soak 2-3 minutes. In a blender, combine tomatoes, 3/4 cup peeled, diced cucumber, 3 tablespoons diced yellow bell pepper, 3 tablespoons diced red onion, 1 garlic clove, 3 teaspoons olive oil, and bread mixture until smooth; chill. Add juice from lemon. Pour 1/2 cup soup into 6 bowls. Top with 1 slice grilled baguette, peeled and diced cucumber, diced yellow bell pepper, diced red onion, and chopped Italian parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Canyon Ranch Nourish: Indulgently Healthy Cuisine; Canyon Ranch

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