• water
• olive oil
• minced garlic (about 6 large cloves)
• medium onions chopped
• Idaho potatoes, well scrubbed and diced
• tomato juice
• chopped fresh dill
• plum tomatoes washed, halved crosswise and seeded
• red or yellow bell pepper, seeded and chopped
• large cucumber, washed, peeled, quartered, seeded, and diced
• salt and pepper to taste
• Juice of one small lemon (use half the amount add more if more tartness desired)
• Dill sprigs, optional

Best done day before needed

In a large stockpot over high heat, heat olive oil. Add garlic; stir 30
seconds. Add onions; stir 2 minutes or until onions are translucent. Lower heat to medium. Add diced potatoes and 1 cup water; stir. Cover pot and simmer 8 minutes or until potatoes are tender. Remove from heat.

Meanwhile, finely chop tomatoes, peppers and cucumber in food processor.

Working in small batches. Add chopped vegetables to potato mixture; stir well to scrape up all browned bits on bottom of pot. Add tomato juice, salt, pepper and fresh dill. Stir to combine. Chill soup in refrigerator.

Just before serving stir in lemon juice and garnish with dill sprigs if desired.

Low calories, refreshing