By Marlene LeClaire, Group Fitness Instructor
3 large tomatoes, peeled and chopped
1 green bell pepper, chopped (I use red, yellow or orange instead)
1 cucumber, peeled and chopped (I don’t peel mine)
1/2 cup green onion
4 cups tomato juice (I use spicy V-8)
2 avocados, chopped
5 tablespoons red wine vinegar
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Be sure all vegetables are very finely chopped. Use a food processor if you like but don’t puree.
Combine all ingredients in a large non-metallic bowl and chill overnight.
Serve soup cold with a dollop of sour cream on top and optional croutons on the side.
Marlene has been teaching water fitness since becoming certified in April 1996. She has level I & II certifications Water Fitness through AAA-ISMA, as well as Pilates Mat I, II & III. Also certified through the State of Colorado Arthritis Foundation, BOSU balance trainer, Anything On The Ball, Mat Science I & II, and Ai Chi. She loves to be in or on the water no matter where she is, and loves to exercise and challenge herself with new things! Kayaking, Stand Up Paddle Boarding, snorkeling and swimming with whale sharks are on the top of her chart!