Source: Cooking for One

Servings: 1

As a single girl, I sometime want something easy and in a portion that I don’t have to eat the same leftovers each week. Hopefully this will help some other people who have to make food for just themselves!

Ingredients

1 large tomato, cut into chunks
2-inch piece cucumber, peeled, seeded, and chopped
2-inch-wide strip bell pepper, chopped
1 small garlic clove, finely grated
1/4 t sherry vinegar
1/4 t red-wine vinegar
1 T oil (extra-virgin olive oil if oil day)
coarse salt and ground pepper
Toasted country bread, for serving (vegan version)
Shaved Manchego cheese, for serving (if cheese day)

Directions

In a food processor, puree tomato until almost smooth. Add cucumber, bell pepper, garlic, vinegars, and oil and season with salt and pepper. Pulse until mostly smooth
Chill soup in the refrigerator 30 minutes (or up to 8 hours). Adjust seasoning; thin with water if necessary. Brush bread with oil. Serve soup drizzled with oil and topped with cheese, if cheese day.