With fewer than 50 calories per serving, this veggie-loaded chilled soup is worth keeping in the fridge as an easy starter (or snack). When you first chop the veggies, you only need to make coarse chunks—the food processor will do the rest of the job once you make the soup. This recipe is brought to you by the experts at Canyon Ranch. 

1/2 cup Chopped peeled cucumber
1/2 cup Coarsely chopped red and yellow bell peppers
1/2 cup Coarsely chopped onion
2 tbsp Coarsely chopped scallions
1/4 cup Coarsely chopped peeled carrot
1 cup Chopped drained canned whole plum tomatoes
1/4 cup Cilantro leaves
2 1/2 cups Store-bought tomato sauce
2 cups Low-sodium vegetable broth
1/3 cup Red wine vinegar (plus more to taste)
1/4 tsp Pepper (plus more to taste)

Blend ingredients in blender or food processor.

Serve and enjoy!