Recipe From: Bronson Hospital RDs


3 medium green bell peppers
2-3 medium heirloom tomatoes
1/2 bunches of scallions
1/4 bunch fresh parsley
1/4 bunch fresh cilantro
1 clove garlic
2 Tbsp olive oil
1 tsp salt
1 Tbsp lemon juice
1 cup water


  1. Remove the seeds from the bell pepper and cut it into chunks. Dice the onion and tomato. Add the bell pepper, scallions, and garlic (peeled) to a food processor. Process until the vegetables are minced.

  2. Pull the leaves from about 1/4 of the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil, puree until smooth.

  3. Add the water, one tablespoon of lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.

  4. Top with diced heirloom tomatoes and fresh cilantro.

  5. Serve immediately or chill until ready to eat.